Pecan Pie Cupcakes with Brown Sugar Frosting
All the cozy, nutty flavors of pecan pie in a soft, fluffy cupcake! Each bite is sweet, buttery, and topped with the most irresistible brown sugar frosting — a true Southern-inspired treat perfect for any occasion.
Equipment
- Muffin Pan
- Paper Liners
- Mixing Bowls
- Electric Mixer
- Saucepan
- Wire Rack
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 1/2 cup chopped pecans
- 1/4 cup light corn syrup
- 1/2 cup unsalted butter
- 1 cup light brown sugar packed
- 1/4 cup whole milk
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
- Fold in chopped pecans and corn syrup gently.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- In a small saucepan, melt butter over medium heat. Add brown sugar and milk, stirring constantly until it begins to boil. Boil for 1 minute.
- Remove from heat and cool slightly before beating in powdered sugar and vanilla until smooth and creamy.
- Once cupcakes are completely cool, frost them generously with the brown sugar frosting.
Notes
Roughly chop pecans for a delicious crunch. Allow frosting to cool slightly before beating to achieve a silky texture. Store cupcakes in an airtight container at room temperature for up to 3 days.