If you’ve been searching for the ultimate bite-sized treat that captures classic Southern comfort and gooey decadence, look no further than these Pecan Pie Cupcakes. Imagine all the warmth, richness, and nutty glory of traditional pecan pie, reimagined in tender, perfectly portioned cupcakes. These little wonders come together easily for any occasion: a family gathering, holiday dessert tray, or a quiet weeknight craving. Sweet brown sugar, buttery pecans, and a hint of vanilla meld into pure bliss, making these cupcakes a show-stopping favorite you’ll want to bake again and again.
Ingredients You’ll Need
Ingredients You’ll Need
These Pecan Pie Cupcakes are proof that a handful of simple baking staples can create something magical. Each ingredient brings its own irresistible charm to the mix, lending everything from sweetness and crunch to golden color and rich aroma. Here’s what you’ll need—plus a few tips to make each one shine.
- 1 cup brown sugar: The secret to that classic, caramel-like pecan pie flavor and a beautifully moist texture.
- 1/2 cup all-purpose flour: Provides just enough body to hold the cupcakes together without making them heavy.
- 2 large eggs: Acts as the binder and helps the cupcakes puff up into perfect golden tops.
- 1/2 cup unsalted butter (melted): Brings luxurious richness and keeps each bite deliciously tender.
- 1 teaspoon vanilla extract: A splash of pure vanilla rounds out the flavors and scents the whole batch.
- 1 cup chopped pecans: The star of the show! Chopped for even distribution, so every bite has wondrous nutty crunch.
- Pinch of salt: Enhances all the sweet, buttery notes and balances the flavors perfectly.
- Nonstick cooking spray: Essential for an easy release — don’t skimp, as these cupcakes are delightfully gooey!
How to Make Pecan Pie Cupcakes
Step 1: Prepare Your Tin and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grab a standard 12-cup muffin tin, then generously coat it with nonstick cooking spray or use parchment cupcake liners for easy lifting later. Pecan Pie Cupcakes are soft and sticky, so proper prep here is your best friend.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together your brown sugar, all-purpose flour, and a pinch of salt. This simple step ensures the sugar and flour are evenly distributed, so each cupcake bakes up just right — think of it as prepping a landing pad for all that gooey goodness.
Step 3: Add Wet Ingredients and Blend
Crack in the eggs, pour in your melted butter, and add the vanilla extract right into the dry mixture. Beat everything together until you have a smooth, glossy batter that smells like pure autumn dreams. The melted butter will create a silky batter that hugs every pecan!
Step 4: Stir in the Pecans
Fold in the chopped pecans gently but thoroughly. You want every cupcake to have plenty of pecan pieces in every bite for maximum crunch and irresistible texture. Give the batter a quick but careful mix to keep it light.
Step 5: Fill and Bake
Spoon the batter evenly into your prepared muffin tin, filling each cup about 3/4 full. This ensures you’ll get beautiful domed tops without overflowing. Slide the tin into your preheated oven, and bake for 18 to 22 minutes, or until the cupcakes are set and a toothpick inserted in the center comes out mostly clean (a little goo is the pecan pie magic!).
Step 6: Cool and Remove
Let your Pecan Pie Cupcakes cool in the tin for 5 to 10 minutes — this helps them set up and releases some of their steam. Then gently pop them out (a thin spatula can help if they stick a little) and transfer to a wire rack to cool completely before serving.
How to Serve Pecan Pie Cupcakes
Garnishes
While these cupcakes are wonderful straight from the tin, try topping with a dollop of freshly whipped cream or a drizzle of caramel sauce for extra flair. A sprinkle of flaky sea salt or a few extra toasted pecan pieces on top makes them bakery-worthy.
Side Dishes
Serve your Pecan Pie Cupcakes with cold milk, a scoop of vanilla ice cream, or alongside coffee or hot apple cider. For holiday spreads, they pair beautifully with fruit salads, or even a plate of berries and cream.
Creative Ways to Present
Arrange cupcakes on a tiered stand for elegant dessert tables, or nestle each one in a pretty parchment wrapper for easy grabbing at potlucks. If you’re feeling fancy, layer halved Pecan Pie Cupcakes in mini trifle glasses with layers of whipped cream and chocolate shavings for a stunning twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pecan Pie Cupcakes in an airtight container at room temperature for up to two days. Their gooey texture holds up beautifully and they’re honestly just as tasty the next day, making them a fantastic make-ahead treat for busy weeks or gatherings.
Freezing
Want to keep these around for longer? Freeze completely cooled cupcakes in a freezer-safe bag or container for up to one month. For best results, wrap each cupcake individually in plastic wrap before freezing to prevent freezer burn and maintain that luscious texture.
Reheating
To revive that fresh-baked magic, reheat thawed Pecan Pie Cupcakes in the microwave for 10-15 seconds, or warm in a low oven (about 300°F) for several minutes. They’ll regain their gooey centers and softened edges — just like a freshly baked batch.
FAQs
Can I make Pecan Pie Cupcakes gluten-free?
Absolutely! Just substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Everything else stays the same, so you’ll still get that signature gooey pecan pie experience without any gluten.
Do I need to toast the pecans before adding them?
Toasting your pecans is optional but highly recommended if you want an extra layer of nutty, caramelized flavor. Simply spread the chopped pecans on a baking sheet and toast at 350°F for about 5-7 minutes before stirring them into your batter.
Can I add chocolate or other mix-ins?
Totally! Pecan Pie Cupcakes play well with mini chocolate chips, a splash of bourbon, or even a dash of cinnamon for a warm, spiced twist. Just make sure not to overload the batter so the cupcakes bake up nicely.
What’s the best way to remove sticky cupcakes from the pan?
If your cupcakes are sticking, let them cool a bit longer in the tin, then use a thin knife or offset spatula to gently loosen the edges. Using plenty of nonstick spray or parchment liners from the start makes removal a breeze.
Can I make these cupcakes ahead for a holiday party?
Yes, Pecan Pie Cupcakes are perfect for making ahead! Bake the day before, let cool completely, and store airtight. Add any fancy garnishes just before serving for the freshest look and taste.
Final Thoughts
There’s just something special about Pecan Pie Cupcakes—the gooey centers, crunchy pecans, and shareable little package never fail to win hearts. If you love classic comfort desserts but enjoy a fun twist, don’t hesitate to bake up a batch and let them work their magic. Your taste buds will thank you!
Print
Pecan Pie Cupcakes Recipe
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Pecan Pie Cupcakes are a delightful twist on the classic pecan pie, offering all the flavors you love in individual portions. Perfect for holiday gatherings or a sweet treat any time!
Ingredients
Batter:
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Pinch of salt
Additional:
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with nonstick spray or liners.
- Prepare batter: In a medium bowl, whisk brown sugar, flour, and salt. Beat in eggs, melted butter, and vanilla until smooth. Stir in pecans.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes until set. Cool in the tin before transferring to a wire rack.
- Serve: Enjoy plain or with whipped cream.
Notes
- For extra flavor, consider adding a dash of cinnamon or bourbon to the batter.
- These cupcakes capture the essence of pecan pie in a convenient single-serve form.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 80mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
