A Different Take on Pecan Pie: Pecan Pie Cupcakes!

While these cupcakes taste like the traditional pecan pie, the brown sugar frosting adds a new twist and is the perfect flavor for the fall. You’ll love these cupcakes the entire fall season. They’ll be delicious at your thanksgiving dessert table!

If you are the kind of person who doesn’t like pumpkin, I would give this Pecan Pie Cupcake recipe a try.

We absolutely love the pecan topping to these cupcakes. It’s just like the flavor you’d get with a traditional pecan pie! And the cupcakes? They’re moist and perfect and so special with the surprise of the pecan pie filling!

Be sure to scroll down for the full printable recipe!

You will need:

• flour
• cocoa
• baking powder
• salt
• sugar
• butter
• sour cream
• vanilla
• sugar
• brown sugar
• cornstarch
• light corn syrup
• chopped pecans
• powdered sugar
• milk
• eggs

Start by preheating your oven to 350 degrees and line your cupcake tin with liners.

Now let’s make your cupcakes. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.

In another bowl, cream butter and sugar together, until fluffy. Add eggs, beating well between each addition, then mix in vanilla.

Add half of the dry ingredients to the wet, and mix until combined. Mix in sour cream.

Add the remaining dry ingredients and mix again.

Fill the cupcake liners ¾ full. Bake 20-22 minutes, until the cupcakes are cooked through.

While your cupcakes are baking, make your pecan pie filling.

In a saucepan, whisk together sugar, brown sugar, and cornstarch.

Stir in corn syrup, melted butter, salt, and beaten eggs.

Cook over medium heat, stirring frequently, until mixture begins to boil.

Remove from the heat and stir in chopped pecans and vanilla.

Set this mixture aside to cool to room temperature. It will thicken some as it cools.

In a large bowl, cream together butter and sugar until fluffy.

Add vanilla, and mix. Add powdered sugar slowly, mixing with each addition.

Then, add milk, if needed, to reach the proper consistency for your frosting.

Store your frosting in the refrigerator while you finish your cupcakes.

Once your cupcakes and your pecan pie filling have cooked and cooled, cut a small circle out of the middle of your cupcakes.

Add 1-2 tbsp of the pecan pie filling to each cupcake, pushing it into the space in your cupcake and then spreading it evenly over the top of the cupcake.

Finish my frosting with the brown sugar buttercream.

Top with your choice of chocolate sauce, pecan halves, chopped pecans, or maybe even my caramelized pecan recipe?

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