Description
Delightful fusion of pecan pie and cupcakes, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (195g) all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 2 tbsp (30ml) vegetable oil
- 1/2 cup (104g) granulated sugar
- 1/2 cup (112g) packed light brown sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 3/4 cup (180ml) milk
- 1/2 cup plus 2 tbsp (140g) light brown sugar
- 1/2 cup (120ml) dark corn syrup
- 1/4 cup (56g) unsalted butter, cubed
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup (100g) toasted chopped pecans
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1/2 cup (120ml) pecan pie filling
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Combine flour, cinnamon, baking powder, and salt in a bowl. Set aside.
- Cream together butter, oil, granulated sugar, brown sugar, and vanilla until fluffy.
- Beat in eggs one at a time, then mix in the milk.
- Add dry ingredients to the wet mixture, mixing until just combined.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
- Combine light brown sugar, dark corn syrup, cubed butter, salt, and vanilla in a saucepan over medium heat. Stir until smooth and melted.
- Remove from heat and allow to cool slightly before whisking in eggs.
- Fold in toasted pecans and set aside.
- Beat the unsalted butter with an electric mixer until creamy.
- Add powdered sugar gradually, mixing well after each addition.
- Finally, add the pecan pie filling and mix until smooth and fluffy.
- Create a small well in the center of each cupcake once cooled.
- Spoon a generous amount of pecan pie filling into the well.
- Top with a swirl of frosting, decorating as desired.
Notes
Pair with vanilla ice cream or serve during fall gatherings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg