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Pecan Pie Cupcakes with Brown Sugar Frosting

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These pecan pie cupcakes capture the classic flavors of pecan pie in a convenient cupcake form, featuring a tender crumb, toasted pecans, and rich brown sugar frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 395
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1 cup all-purpose flour for the cupcake base and structure
  • 1/2 teaspoon baking soda to give a light lift to the cupcakes
  • 1/4 teaspoon salt to balance sweetness and enhance flavor
  • 1/2 cup unsalted butter, softened for richness in the batter
  • 1/2 cup light brown sugar, packed for moistness and flavor in the cake
  • 1/4 cup granulated sugar to add sweetness and help with texture
  • 2 large eggs to bind the batter
  • 1 teaspoon vanilla extract for warm, aromatic depth
  • 1/4 cup whole milk to loosen the batter
  • 1/2 cup chopped pecans for nutty crunch
  • 1/4 cup light corn syrup for chewiness and classic pecan pie flavor
Brown Sugar Frosting
  • 1/2 cup unsalted butter, melted for frosting base
  • 1 cup light brown sugar, packed to create caramelized sweetness
  • 1/4 cup whole milk to smooth the frosting
  • 2 cups powdered sugar for sweetness and structure
  • 1/2 teaspoon vanilla extract for finishing flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mix aside.
  3. In a large mixing bowl, cream the softened butter with packed brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Beat in the eggs, one at a time, and stir in the vanilla extract until combined.
  5. Add the dry ingredients to the wet ingredients alternately with the milk, mixing just until combined.
  6. Gently fold in the chopped pecans and corn syrup until incorporated.
  7. Spoon the batter evenly into the prepared muffin cups, aiming for about three-quarters full.
Baking
  1. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cupcakes to cool completely on a wire rack before frosting.
Frosting
  1. For the frosting, melt the butter in a saucepan, add brown sugar and stir for 2 minutes, then add milk and bring to boil.
  2. Remove from heat and let cool for 10 minutes. Stir gently as it cools.
  3. Whisk in powdered sugar and vanilla until smooth.
  4. Frost the cooled cupcakes and top with extra chopped pecans if desired.

Nutrition

Serving: 1gCalories: 395kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 220mgFiber: 1gSugar: 35g

Notes

Toast chopped pecans in a dry skillet for deeper flavor. Store frosted cupcakes in an airtight container for up to 2 days. Unfrosted cupcakes can be frozen for up to 3 months.

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