Pecan Pie Cupcakes with Brown Sugar Frosting

Yields: 12 Cupcakes
Prep Time: 30 minutes
Bake Time: 20-22 minutes
Total Time: 1 hour 15 minutes (includes cooling time)

Recipe Intensity: Intermediate

Ingredients

For the Pecan Pie Filling:

¾ cup chopped pecans
¼ cup dark brown sugar, packed
3 tablespoons dark corn syrup (or maple syrup)
1 tablespoon unsalted butter, melted
1 large egg yolk
½ teaspoon vanilla extract
⅛ teaspoon salt

For the Brown Sugar Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
¾ cup dark brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature

For the Brown Sugar Frosting:

1 cup unsalted butter, softened
½ cup dark brown sugar, packed
3 cups powdered sugar, sifted
3 tablespoons heavy cream, plus more as needed
1 teaspoon vanilla extract
¼ teaspoon salt

For Garnish:

12 whole pecans, candied or toasted

Step-by-Step Instructions

Step 1: Create the Gooey Pecan Pie Filling

Start by making the filling so it has time to cool and thicken slightly. In a medium bowl, whisk together the dark brown sugar, dark corn syrup, melted butter, egg yolk, vanilla extract, and salt until smooth. Stir in the chopped pecans.

Transfer the mixture to a small saucepan and cook over medium-low heat, stirring constantly, for 3-5 minutes until the mixture thickens enough to coat the back of a spoon. It will bubble gently. Do not overcook, as it will continue to thicken as it cools. Remove from heat, pour into a clean bowl, and let it cool completely to room temperature.

Step 2: Mix the Spiced Brown Sugar Cupcakes

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and dark brown sugar together on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy.

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Mix in the vanilla extract.

With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 3: Fill, Bake, and Core

Divide the cupcake batter evenly among the 12 prepared liners, filling each about ⅔ full.

Bake for 18-20 minutes, or until a toothpick inserted into the cake part of the cupcake comes out clean. The tops should be springy to the touch. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Once completely cool, use a small paring knife, apple corer, or cupcake corer to remove a small portion from the center of each cupcake, about 1 inch deep. Discard (or snack on!) the removed cake cores.

Step 4: Fill the Cupcakes

Spoon or pipe the cooled pecan pie filling into the hollowed-out center of each cupcake. Fill it to the top, but avoid overfilling and spilling over the sides.

Step 5: Whip the Brown Sugar Frosting

This frosting is the crowning glory. First, in a small saucepan over medium heat, melt the ½ cup of brown sugar with 2 tablespoons of the heavy cream. Stir constantly until the sugar dissolves and the mixture just begins to bubble. Remove from heat and let this brown sugar syrup cool completely to room temperature. This step is non-negotiable for both food safety and frosting texture.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until completely smooth and creamy. Add the cooled brown sugar syrup, vanilla extract, and salt, and beat until fully incorporated.

With the mixer on low, gradually add the sifted powdered sugar until combined. Increase the speed to medium-high and beat for 2-3 minutes until very light and fluffy. If the frosting is too thick, add the remaining tablespoon of heavy cream, a teaspoon at a time, until you reach a pipeable consistency.

Step 6: Frost and Garnish

Transfer the frosting to a piping bag fitted with your favorite tip (a large open star or round tip works well). Pipe a generous swirl of frosting onto each filled cupcake. Immediately garnish the top of each with a single, beautiful candied pecan.

Baker’s Notes & Recipe Variations

The Filling is Key: Ensure your pecan pie filling is completely cool before filling the cupcakes. A warm filling will melt the frosting and make the cupcake soggy.
Room Temperature Matters: Using room temperature eggs and buttermilk is crucial for creating an emulsified, smooth batter that rises evenly.
Don’t Overbake: Keep a close eye on the cupcakes. Overbaking will dry them out. The toothpick test is your best friend.
Flavor Twists:
- Bourbon Bliss: Add 1-2 tablespoons of bourbon to the cooled pecan pie filling for a sophisticated adult twist.
- Chocolate Chip: Fold ½ cup of mini chocolate chips into the cupcake batter.
- Maply Twist: Use pure maple syrup in place of the corn syrup in the filling for a deeper, autumnal flavor.
Shortcut Option: Short on time? You can use a high-quality store-bought pecan pie filling or even a thick caramel sauce for the center, though the flavor won’t be as complex.

Storage and Making Ahead

Unfrosted, filled cupcakes can be stored in an airtight container at room temperature for one day or frozen for up to a month. The frosting can be made ahead and refrigerated for up to 3 days; let it come to room temperature and re-whip before using.

Once frosted, store the cupcakes in an airtight container in the refrigerator due to the frosting and filling containing dairy and eggs. Let them sit at room temperature for 30 minutes before serving for the best texture and flavor.

Nutrition Information

(Please note: The following nutrition information is an estimate and can vary based on specific ingredients and portion sizes.)

Serving Size: 1 Frosted Cupcake

Calories: ~580
Total Fat: 29g
Saturated Fat: 15g
Cholesterol: 110mg
Sodium: 280mg
Total Carbohydrates: 78g
Dietary Fiber: 1g
Sugars: 65g
Protein: 4g

Dietary Note: This recipe is high in sugar, saturated fat, and calories, as is typical for a decadent dessert. It contains gluten, dairy, and eggs. It is not suitable for vegan, gluten-free, or dairy-free diets as written, but can be adapted with appropriate substitutions.