Dessertscrazyforcrust5.0
Pecan Pie Cupcakes Recipe
A brown sugar cupcake with pecan pie filling and brown sugar frosting - the most delightful Thanksgiving cupcake recipe ever!
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h🔥 Cook: 30 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Make the filling:
2
Add butter to a small saucepan and melt over low heat. Add corn syrup, brown sugar, cornstarch, salt and eggs and whisk until smooth. Increase heat to medium and cook, stirring constantly, until mixture begins to boil. Remove from heat and stir in pecans and vanilla; cool ⏱️ 10 minutes. Refrigerate one hour, or until thickened.
(28g) Challenge Unsalted Butter2 tablespoons(8g) cornstarch1 tablespoonslarge eggs (lightly beaten)1large eggs2(148ml) buttermilk5 ounces(38g) packed brown sugar3 tablespoons(45ml) heavy whipping cream3 tablespoons(339g) powdered sugar3 cups
3
Make the Cupcakes:
4
Preheat oven to 350°F. Line cupcake pans with liners.
5
Whisk together salt, baking powder, and flour in a small bowl. Set aside.
6
Place melted butter in a large bowl and add brown and granulated sugars. Mix on medium speed to combine, about ⏱️ 1 minute.
7
Mix in eggs, one at a time, mixing between each addition.
(28g) Challenge Unsalted Butter2 tablespoons(8g) cornstarch1 tablespoonslarge eggs (lightly beaten)1large eggs2(148ml) buttermilk5 ounces(38g) packed brown sugar3 tablespoons(45ml) heavy whipping cream3 tablespoons(339g) powdered sugar3 cups
8
Add in the buttermilk and the flour in 3 additions, mixing just until combined.
9
Fill cupcake liners about two-thirds full. Bake ⏱️ 14-17 minutes or until a toothpick comes out clean from the center. Cool completely before filling and frosting.
10
Make the frosting:
11
Beat the butter until smooth in a large bowl or stand mixer. Add brown sugar and cream until fluffy, ⏱️ 2-3 minutes.
12
Add vanilla, heavy whipping cream and salt and mix until combined.
13
Reduce mixer to medium-low speed and while mixer is running, slowly add powdered sugar and mix until smooth, about ⏱️ 1-2 minutes. Then increase the mixer to medium-high and beat until fluffy and light, about ⏱️ 5 minutes.
14
Frosting can be stored in refrigerator for up to 2 days. Let come to room temperature and if needed, re-fluff with mixer for a few minutes before using.
15
Assemble the cupcakes:
16
Scoop out the center of each cupcake and add approximately 1 tablespoon of stuffing into the cupcake cavity.
17
Frost cupcakes as desired (cupcakes pictured were frosted using a Wilton 1M open star tip).
18
Store cupcakes in an airtight container in refrigerator for up to 3 days. Cupcakes can be frozen before being frosted.
Nutrition Facts
calories
914 kcal
fat Content
49 g
serving Size
1 cupcake
fiber Content
3 g
sugar Content
86 g
sodium Content
331 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
160 mg
carbohydrate Content
112 g
saturated Fat Content
22 g
unsaturated Fat Content
24 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...