Pecan Pie Cupcakes

5 from 1 vote

This recipe for Pecan Pie Cupcakes is made from soft vanilla cupcakes filled with a gooey pecan pie filling and swirled with a brown sugar cream cheese frosting. If you are a pecan pie lover or know of one, try this recipe!

Prep Time1

Cook Time12

Course: Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 344kcal

Author: Cat Spiller

Equipment

2x 12-hole cupcake pans

Ingredients

Vanilla Cupcakes

120 ml sunflower oil
250 g white sugar
3 eggs extra large
290 g self-raising flour
½ teaspoon salt
270 ml milk whole
1 teaspoon vanilla extract

Pecan Pie Filling

1 tablespoon cornflour
2 tablespoon water
30 g maple syrup
50 g muscovado sugar
20 g unsalted butter
1 teaspoon vanilla extract
100 g pecans chopped

Brown Sugar Frosting

50 g muscovado sugar
100 g unsalted butter
500 g icing sugar
250 g cream cheese
2 tablespoon milk whole

Metric - US Customary

Instructions

Vanilla Cupcakes

Preheat the oven to 170°C (340°F) and line 24 cupcake cases into two 12-hole cupcake pans.
Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
Sift together the salt, baking powder, and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
Combine the milk and vanilla extract in a jug, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
Pour the cupcake batter into the cupcake liners using a jug or ice cream scoop, filling each case two-thirds of the way up the paper liners. Bake in a preheated oven for 10 to 12 minutes until golden brown or until a skewer inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.

Pecan Filling

In a small bowl combine the cornflour and water, and stir to dissolve the flour into the water.
Add the brown sugar, butter, maple syrup, cornflour mixture, and vanilla to a medium saucepan set over medium heat. Allow the butter to melt and the sugar to dissolve, while stirring occasionally.
Add the chopped pecans to the sugar mixture and stir to combine. Remove from the heat and allow the mixture to cool to room temperature.

Brown Sugar Frosting

In a bowl of a stand mixer fitted with a paddle attachment, add the butter and brown sugar. Beat at medium speed until the butter is fluffy and the sugar has melted slightly into the butter.
Add the icing sugar to the butter mixture, and beat until combined.
Add the cubed cream cheese to the icing sugar mixture and beat at low speed until combined. Scrap down the sides of the bowl and mix again at high speed until light a fluffy. Do not overmix.
Add the vanilla, milk, and cinnamon to the cream cheese mixture, and beat again until light and fluffy. Fill a piping bag fitted with your chosen nozzle with the frosting.
Use a cupcake corer to remove the center of the cupcakes, and fill the cavity with the cooled pecan mixtures. Pipe a swirl of buttercream onto each cupcake, and decorate the cupcakes with whole pecans and the extra pecan mixture, and a sprinkle of cinnamon.

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