Dessertsbeyondfrosting5.0
Pumpkin Pecan Pie Cupcake Recipe
These Pumpkin Pecan Pie Cupcakes are the perfect fall treat. The moist pumpkin cupcake is filled with a bourbon pecan pie filling and topped with a buttercream frosting with hints of brown sugar, maple syrup and touch of cinnamon.
👥 24 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
- saucepan
- whisk
- knife
📝 Preparation Steps
1
For the Cupcakes:
2
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
3
In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the pumpkin and beat until well combined.
large eggs3large eggs, beaten2maple syrup1 tablespoonvanilla extract2 teaspoonspure vanilla extract2 teaspoons
4
In a medium-sized bowl, combine all remaining dry ingredients and sift together with a fine mesh sieve. Then, add half the dry ingredients to the batter followed by half the milk, and beat until it starts to combine. Then add the remaining dry ingredients and milk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for ⏱️ 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
6
For the Filling:
7
In a medium-sized saucepan, combine the butter and brown sugar. Cook over medium-low heat, stirring frequently until the butter is melted. Add the vanilla and flour and whisk to combine.
all-purpose flour2 cupsflour2 tablespoons
8
Next, add the corn syrup and heavy whipping cream and heat the mixture just until it starts to lightly bubble. Stir frequently.
cup heavy whipping cream1/3heavy whipping cream1 tablespoon
9
Temper the egg yolks by taking ¼ cup of the heated liquid and slowly mixing it into the beaten eggs. Once mixed, pour the eggs back into the saucepan and immediately stir the eggs into the mixture to prevent them from cooking. Continue stirring.
large eggs3large eggs, beaten2
10
Once the mixture has thickened and is bubbling, remove it from the heat and stir in the bourbon and chopped pecans. Allow the mixture to cool prior to adding it to the cupcakes.
cup bourbon1/4bourbon, optional1 teaspoon
11
For the Frosting:
12
Cut the butter into pieces. Using the paddle attachment, whip butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
13
Add 2 cups of powdered sugar and mix on low speed until incorporated into butter then add the brown sugar and maple syrup and mix to combine. Beat for about ⏱️ 60 seconds.
powdered sugar6 cupsmaple syrup1 tablespoon
14
Next, add an additional 2 cups of powdered sugar and the heavy cream, vanilla and bourbon and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for ⏱️ 2-3 minutes.
powdered sugar6 cupscup bourbon1/4bourbon, optional1 teaspoon
15
Add last 2 cup powdered sugar. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another ⏱️ 2-3 minutes to whip additional air into the frosting. If you frosting is too thick, add an additional tablespoons of heavy cream.
powdered sugar6 cups
16
To Assemble
17
remove the centers using a cupcake corer, a melon baller or a knife. Fill each one with 1 heaping tablespoon of the pecan filling. Use a large french tip or frost these cupcakes. Garnish with crushed pecans.
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