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Pecan Pie Cupcakes with Gooey Filling and Brown Sugar Buttercream Frosting

A close-up of one perfectly frosted pecan pie cupcake topped with chopped pecans, surrounded by more cupcakes.
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Make these Pecan Pie Cupcakes to capture the rich, gooey flavor of classic pecan pie in a moist, bite-sized format, skipping the pie crust. Top them with a luscious brown sugar frosting for the ultimate holiday dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup pecan pie filling (store-bought or homemade)
  • 1 cup chopped pecans, for topping
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This step builds the base for your moist cake.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Spoon about 1 to 1 1/2 teaspoons of pecan pie filling into the center of the batter in each cup.
  8. Bake for 18 to 22 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 before frosting.
  9. Prepare the Brown Sugar Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated.
  10. Add the milk and vanilla extract. Beat on medium-high speed until the frosting is light and fluffy. Add more powdered sugar for a thicker frosting or more milk for a thinner consistency.
  11. Once cupcakes are cool, pipe or spread the brown sugar frosting onto each cupcake. Top with a few chopped pecans.

Notes

  • For an extra Southern touch, add 1 tablespoon of bourbon to the pecan pie filling before spooning it into the batter.
  • Make sure your butter for the frosting is truly softened, not melted, to achieve the best texture for your brown sugar frosting.
  • If you want a truly gooey center, use a small spoon to create a slight well in the center of the batter before adding the pecan pie filling.

Nutrition

Find it online: https://cookerycommand.com/pecan-pie-cupcakes-recipe-gooey-filling/