Description
Indulge in the classic flavors of pecan pie, perfectly portioned into delightful cupcakes. These moist and tender cupcakes feature a rich pecan filling and a hint of brown sugar, making them a perfect dessert for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup chopped pecans, divided
- For the Pecan Filling:
- 1 cup chopped pecans
- ½ cup packed light brown sugar
- ¼ cup (½ stick) unsalted butter, melted
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together softened butter and both granulated and brown sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in ½ cup of the chopped pecans.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the pecan filling. In a medium bowl, combine the remaining 1 cup chopped pecans, brown sugar, melted butter, corn syrup, vanilla extract, and salt. Stir until well combined.
- Once the cupcakes are completely cool, spoon a generous amount of the pecan filling onto the top of each cupcake.
- Optional: Drizzle with caramel sauce or a dusting of powdered sugar before serving.
Notes
- For an extra gooey filling, you can slightly warm the pecan mixture before spooning it onto the cupcakes.
- Ensure the cupcakes are completely cool before adding the pecan filling to prevent it from becoming too runny.
- These cupcakes are best enjoyed the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Protein: 4g