Dessertsbettycrocker4.4
Pecan Pie-Stuffed Cupcakes
Pecan pie in a cupcake is just about as good as it gets. Made with Betty Crocker™ Super Moist™ yellow cake mix, they're stuffed with a gooey pecan filling.
👥 24 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 40 min👤 Andi Bidwell📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- bowl
📝 Preparation Steps
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs called for on box. Cool in pans ⏱️ 10 minutes; remove from pans to cooling racks. Cool completely, about ⏱️ 30 minutes.
Water, vegetable oil and eggs called for on cake mix boxcup cold water1/4eggs, slightly beaten2
2
Meanwhile, in 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool ⏱️ 10 minutes. Refrigerate ⏱️ 1 hour or until thickened.
cornstarch2 tablespoonseggs, slightly beaten2chopped pecans, toasted1 cupvanilla1 teaspoonteaspoons vanilla1 1/2
3
While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand ⏱️ 1 minute. Heat gelatin mixture over low heat about ⏱️ 2 minutes, stirring constantly, until dissolved. Cool to room temperature, stirring frequently, about ⏱️ 15 minutes.
Water, vegetable oil and eggs called for on cake mix boxcup cold water1/4
4
In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate frosting until ready to top cupcakes.
whipping cream3 cupsvanilla1 teaspoonteaspoons vanilla1 1/2
5
With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces. Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
6
If needed, cut off 1/4-inch corner from paper or plastic decorating bag. Fit 1/2-inch star decorating tip into bag. Spoon frosting into bag; pipe frosting in circular motion onto each cupcake. Store in refrigerator.
Nutrition Facts
serving Size
1 Serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...