Imagine a dessert that combines the best of pie and cake: these Pecan Pie Cupcakes feature a tender, moist cupcake base filled with a sticky, homemade pecan pie filling and finished with silky buttercream frosting. They’re a soft, sweet addition to any holiday table and an irresistible treat for pecan pie fans.
These cupcakes capture all the flavors of pecan pie in a single-serve package. A simple cupcake batter bakes up light and moist, then a rich pecan filling is spooned into each center for a gooey surprise. A swirl of buttercream ties everything together and adds the classic sweet finish.
Why You’ll Love This Recipe
- Holiday-ready dessert. A modern twist on a classic pecan pie that’s perfect for Thanksgiving and seasonal gatherings.
- Great for entertaining. Individually portioned cupcakes are easy to serve and look impressive on a dessert table.
- Simple to make. The components use common ingredients and quick techniques, and the filling comes together in minutes.
Ingredients
The cupcakes, filling, and frosting all use straightforward pantry staples. Exact quantities are included in the recipe card below.
- Flour: All-purpose flour for the cupcake base.
- Granulated sugar: Sweetens the cupcakes.
- Cinnamon: Adds warm spice.
- Baking powder & baking soda: For lift and light texture.
- Salt: Enhances the other flavors.
- Eggs: Bind and stabilize the batter.
- Milk: Keeps the cupcakes moist.
- Vegetable oil: Adds tenderness and moisture.
- Vanilla extract: Deepens the flavor.
For the filling
- Brown sugar: Offers caramel notes.
- Honey: Sweetens and helps create a sticky filling (corn syrup or maple syrup can substitute).
- Butter: Unsalted or salted butter both work; adjust salt as needed.
- Chopped pecans: Roughly chopped for texture; toasting will deepen the flavor.
For the frosting
- Butter: Unsalted sweet cream butter, softened.
- Powdered sugar: For a smooth, fluffy buttercream.
- Vanilla extract: Classic flavoring for the frosting.
How to Make Pecan Pie Cupcakes
Follow these steps to assemble the cupcakes, fill them, and finish with frosting.
- Preheat the oven: Set oven to 350°F and line a muffin tin with cupcake liners.
- Mix wet ingredients: In a medium bowl whisk together eggs, vegetable oil, milk, and vanilla.
- Add dry ingredients: Stir in flour, granulated sugar, cinnamon, baking powder, baking soda, and salt until just combined.
- Bake: Fill each liner about three-quarters full and bake at 350°F for 20 minutes. Let cupcakes cool completely.
- Make the filling: In a small saucepan over medium heat combine brown sugar, honey, and butter. Stir until the butter melts and the sugar dissolves, about 3–5 minutes. Remove from heat and stir in chopped pecans.
- Core and fill: Remove the cupcake centers with a corer or a large piping tip. Spoon the pecan filling into each cavity.
- Prepare the frosting: Cream together softened butter, powdered sugar, and vanilla until smooth. Pipe or spread the buttercream over each filled cupcake.
What to Serve with Them
These cupcakes are a standout dessert on their own, but they pair nicely with other fall sweets. Consider serving them alongside pumpkin cupcakes or a light cheesecake for a varied dessert spread.
Variations and Substitutions
- Use store-bought pecan pie filling if you prefer, though the homemade version is quick and flavorful.
- Swap honey for corn syrup or maple syrup if desired.
- Toast the pecans for a nuttier, deeper flavor.
- Try a bourbon-spiked pecan filling for an adult twist.
- For an extra-crisp texture, garnish with candied pecans.
Storage Instructions
Store frosted cupcakes in an airtight container in the refrigerator for up to three days. To freeze, omit the frosting and freeze the unfrosted cupcakes for up to three months. Thaw to room temperature before filling and frosting.
Recipe Tips and Tricks
- If you don’t have a corer, use a large piping tip or carefully cut a cone-shaped piece from the center.
- If short on time, a boxed cake mix can be used for the cupcakes—add the pecan filling and frosting as directed.
- Top each cupcake with a pecan half, candied pecans, or a light drizzle of caramel for a finishing touch.
Other Frosting Flavors
Customizing the buttercream is easy—try a brown sugar frosting, butter pecan buttercream, or cream cheese frosting for different flavor profiles that complement the pecan filling.
Pecan Desserts
If you enjoy pecan treats, consider trying other pecan-based recipes to round out your menu or satisfy your sweet tooth.
- Pecan pie–inspired bites and candies
- Candied pecans or spiced nuts
- Classic pecan pie or pecan-topped cheesecakes
Recipe details, ingredient amounts, and full printable instructions are available in the recipe card below.
Pecan Pie Cupcakes
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Filling
- 1/3 cup brown sugar
- 1/4 cup honey
- 3 tbsp butter
- 1/2 cup chopped pecans
Frosting
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Place cupcake liners in a muffin tin.
- Whisk together eggs, vegetable oil, milk, and vanilla in a medium bowl.
- Gently add flour, sugar, cinnamon, baking powder, baking soda, and salt until just combined.
- Fill each liner three-quarters full and bake at 350°F for 20 minutes. Cool completely.
- In a small saucepan over medium heat combine brown sugar, honey, and butter. Stir until butter melts and sugar dissolves, 3–5 minutes. Remove from heat and stir in pecans.
- Core each cupcake and fill with the pecan mixture.
- Cream butter, powdered sugar, and vanilla until smooth. Pipe or spread frosting on each cupcake.
Nutrition
Calories: 354 kcal | Carbohydrates: 51 g | Protein: 3 g | Fat: 16 g | Sugar: 39 g