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Pecan Pie Cupcakes with Gooey Filling and Brown Sugar Frosting

A pecan pie cupcakes cut in half showing the gooey caramel filling, topped with light brown frosting.
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Capture the rich, nutty flavor of classic pecan pie in a convenient, bite-sized cupcake. These treats feature a moist base, a gooey pecan pie filling, and are topped with a simple brown sugar frosting, making them perfect for Thanksgiving or Christmas dessert tables.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, plus extra for topping
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 1 cup brown sugar until light and fluffy. Beat in the 2 eggs one at a time, then stir in the vanilla extract.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the 1 cup of chopped pecans.
  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 in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  6. Prepare the gooey pecan filling while the cupcakes cool: In a small saucepan, whisk together the corn syrup, 1/4 cup brown sugar, 1 melted tablespoon butter, 1 egg, salt, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3 to 4 minutes. Do not boil. Remove from heat.
  7. Once the cupcakes are cool, use an apple corer or small knife to remove a small core from the center of each cupcake.
  8. Spoon the warm pecan filling into the center of each cored cupcake. Top the filled center with a few extra chopped pecans.
  9. Prepare the brown sugar frosting: In a bowl, beat the 1/4 cup softened butter until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the frosting is smooth and creamy. Add more milk, one teaspoon at a time, if the frosting is too stiff.
  10. Pipe or spread the brown sugar frosting onto the cooled cupcakes. Serve immediately or store covered at room temperature.

Notes

  • For a Southern twist, add 1 teaspoon of bourbon extract to the pecan filling mixture.
  • If you prefer a caramel frosting, substitute the brown sugar in the frosting recipe with an equal amount of caramel sauce, adjusting the milk for consistency.
  • These cupcakes are best eaten the day they are made to keep the filling gooey.

Nutrition

Find it online: https://cravybite.link/pecan-pie-cupcakes-recipe-gooey-filling/