Description
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 cup chopped pecans, divided
- 1/2 cup light corn syrup
- 1/4 cup packed light brown sugar
- 1 large egg, lightly beaten
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/2 cup packed light brown sugar (for frosting)
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk or cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
- In a large bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in the 2 eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture alternately with the buttermilk, mixing until just combined. Do not overmix.
- Fill each cupcake liner about two-thirds full with batter.
- Prepare the filling: In a small saucepan, combine the corn syrup, 1/4 cup brown sugar, 1 lightly beaten egg, 1 tablespoon melted butter, and 1/4 teaspoon salt. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly, about 3 minutes. Do not boil.
- Stir 3/4 cup of the chopped pecans into the warm filling mixture.
- Spoon about 1 tablespoon of the pecan filling mixture over the top of the batter in each cupcake liner. Sprinkle the remaining 1/4 cup of pecans over the tops.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the cake portion (avoiding the filling) comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the frosting: Beat the 1/2 cup softened butter until smooth. Gradually add the powdered sugar and 1/2 cup brown sugar, beating well. Add the vanilla and 1 tablespoon of milk or cream. Beat until creamy, adding more milk if needed to reach a smooth, spreadable consistency.
- Once cupcakes are cool, pipe or spread the brown sugar buttercream onto each cupcake.
Notes
- For a bourbon variation, add 1 teaspoon of bourbon extract or 1 tablespoon of bourbon to the pecan pie filling mixture before spooning it onto the batter.
- You can substitute half of the pecans with chopped walnuts for a different nut flavor.
- Chill the frosting for 10 minutes if it becomes too soft before piping.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 45
- Sodium: 210
- Fat: 23
- Saturated Fat: 10
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
- Cholesterol: 75