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Pecan Pie Cupcakes with Brown Sugar Frosting

A close-up of a pecan pie cupcakes cut in half, showing the cake, pecan filling, and swirled frosting.
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Bake moist vanilla cupcakes topped with a rich, gooey pecan pie filling and finished with a sweet brown sugar buttercream frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup packed light brown sugar (for filling)
  • 1/4 cup light corn syrup (for filling)
  • 1 large egg (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/4 teaspoon salt (for filling)
  • 1 cup chopped pecans (for filling)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/4 cup milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup packed light brown sugar (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking soda, and salt in a medium bowl for the cupcake batter.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternate adding the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  5. Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
  6. Prepare the gooey filling: Whisk together the brown sugar, corn syrup, egg, vanilla extract, and salt in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3 minutes. Remove from heat and stir in the chopped pecans.
  7. Once cupcakes are cool, use a small spoon or apple corer to remove a small plug from the center of each cupcake. Fill the hole with the warm pecan filling mixture.
  8. Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and brown sugar. Beat until smooth and fluffy.
  9. Pipe or spread the brown sugar frosting onto the filled cupcakes. Garnish with extra chopped pecans if desired.

Notes

  • For a richer flavor, substitute 1 tablespoon of the milk in the frosting with bourbon.
  • You can use pre-made yellow cake mix for a quicker base, but adjust liquid amounts as directed on the box.
  • If you prefer a less gooey center, bake the pecan mixture separately and use it as a topping after frosting.

Nutrition

Find it online: https://recipesfleet.com/pecan-pie-cupcakes-recipe-gooey-filling/