Pecan Pie Cupcakes Recipe
User Reviews
4.4
57 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
20 mins
-
Total Time
50 mins
-
Servings
12 cupcakes
-
Calories
436 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Pecan Pie Cupcakes Recipe
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These pecan pie cupcakes are topped with a delicious cinnamon frosting and a decadent pecan pie filling. Perfect for Thanksgiving!
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Ingredients
For the Cupcakes
- 13.25 ounces vanilla cake mix (1 box)
- ½ teaspoon ground cinnamon
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Pecan Pie Filling
- ½ cup Chopped Pecans
- ¼ cup brown sugar
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter (¼ stick)
- 1 large egg
For the Frosting
- ½ cup unsalted butter room temperature (1 stick)
- 1 teaspoon pure vanilla extract
- 2½ cups powdered sugar
- ½ teaspoon ground cinnamon
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, cinnamon, water, oil, and eggs together.
- Divide the batter between the wells of the cupcake tin, filling each one ¾ of the way full.
- Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before icing.
For the Filling
- Combine all of the filling ingredients (pecans, brown sugar, corn syrup, butter, and egg) in a small saucepan set over medium heat. Cook, stirring constantly, for 5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
- Set the filling aside and cool to room temperature before using.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute.
- Add the vanilla and mix to combine.
- With the mixer on low, slowly add the powdered sugar followed by the cinnamon.
- Scrape down the sides of the bowl, then turn the mixer to high speed. Beat on high speed until the icing is light and fluffy, about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2A).
Assembly
- Once the cupcakes have cooled, pipe a ring of frosting around the edge of the cupcake. Fill the center with pecan filling.
Notes
- Storage: Store pecan pie cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
436kcal
(22%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
247mg
(10%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
388IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 436kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 247mg | 10% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
57 reviews
Good
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