Pecan Pie Cupcakes

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Imagine a treat that's a dream come true for both pie and cake lovers: our Pecan Pie Cupcakes are just that, with their tender, moist base stuffed with a gooey homemade pecan pie filling. Topped with luscious buttercream frosting, they're the perfect soft and sweet addition to your Thanksgiving spread.

Course Dessert

Cuisine American

Keyword cupcakes, pecan pie

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 354kcal

Author Stacie Vaughan

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
1 cup milk
½ cup vegetable oil
1 tsp vanilla extract

Filling

⅓ cup brown sugar
¼ cup honey
3 tbsp salted butter
½ cup chopped pecans

Frosting

½ cup salted butter softened
3 cups powdered sugar
1 tsp vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350℉. Place cupcake liners in a muffin tin and set aside.
In a medium mixing bowl, whisk together eggs, vegetable oil, milk and vanilla.
Slowly add in flour, sugar, cinnamon, baking powder, baking soda, and salt until just combined.
Fill each liner 3⁄4 of the way with batter. Bake at 350℉ for 20 minutes. Remove from the oven and allow to cool.
In a small saucepan over medium heat combine brown sugar, honey and butter. Stir until butter is melted and brown sugar is dissolved, about 3-5 minutes. Remove from heat and mix in chopped pecans.
Use a cupcake corer to remove the middle of the cupcakes. Fill each hole with pecan mixture.
In a medium bowl cream together butter, powdered sugar and vanilla until smooth. Pipe on frosting or spread on with a knife.

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