Best 9 Pecan Pie Cupcakes Recipes

PECAN PIE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
• Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
• Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
• Spoon batter into the muffin tin, filling each cup 2/3 of the way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

PECAN PIE-STUFFED CUPCAKES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

BROWN-BUTTER PECAN PIE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined.
• Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.)
• For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
• To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans.

EASY PECAN PIE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a non-stick mini-muffin pan with floured cooking spray.
• Stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. Spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer cupcakes to a wire rack to cool completely, about 1 hour.

PECAN PIE-FILLED CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, make pecan pie filling and spiced-cream frosting: In 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and vanilla. Let stand 10 minutes; refrigerate 1 hour or until thickened.
• In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute. Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about 15 minutes, stirring frequently, until cooled to room temperature.
• In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.
• To Fill and Frost Cupcakes: With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon pecan pie filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut 1/4-inch opening diagonally across bottom corner of bag; fit 1/2-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve. Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.

PECAN PIE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients and mix well.
• Spray a miniature muffin tin with non-stick cooking spray.
• Fill each 3/4 full.
• Bake in preheated oven for approx.
• 18 minutes.

CHOCOLATE PECAN PIE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 2 standard cupcake pans with 18 liners. In a medium bowl whisk together the buttermilk, canola oil and cocoa powder until smooth and creamy. In a separate bowl, beat the eggs and greek yogurt with an electric mixer. Slowly add buttermilk and cocoa mixture. Combine on medium speed until silky and smooth. Beat in the sugar. Slowly add flour, salt and baking soda, combining on low speed until just incorporated. Fill baking cups three-fourths full. Bake for about 18-22 minutes. Allow to cool completely before filling. Meanwhile make the pecan pie filling: Combine 1/4 cup cold water with 2 tablespoons cornstarch, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt and corn starch mixture to a sauce pot. Bring the mixture to a boil, whisking consistently for about 5 minutes. Do not stop whisking the mixture, especially in the beginning or you will end up with scrambled eggs. Remove the mixture from the heat and stir in the pecans and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened. for the frosting: Preheat oven to 350 degrees. Line a baking sheet with foil or a silicone baking mat. In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool. In a bowl whisk together 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 10-15 minutes, stirring occasionally, until toasted. Be careful not to burn them! Remove and toss the pecans with 1 tablespoon butter. Allow to cool 10 minutes, set aside. Now grab the cooled butter mixture and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until well combined. MIx in about 1/2 cup of the chopped pecans. If the frosting is not stiff enough to frost the cupcakes place it in the fridge for 20-30 minutes or the freezer for 5-15 minutes. Then remove and whip it for a few second to get everything smooth again. To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. Add the frosting and sprinkle each cupcake with the remaining pecans.

PECAN PIE CUPCAKES

Steps:

• 1. prepare butter cake as directed. Frost each cupcake with pecan pie frosting. Top each with toasted pecans and one pie crust leaf.
• 2. Pecan pie frosting: 1 cup firmly packed dark Brown sugar 1 cup dark corn syrup 1/2 cup cornstarch four egg yolks 1 cup whipping cream 1/4 teaspoons salt 4 tablespoons butter 1 teaspoon vanilla extract whisk together first six ingredients in a heavy pan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, one minute or until thickened. Remove pan from heat. Stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture to prevent a film from forming. Chill about three hours or until thick. Makes 4 cups
• 3. pie crust leaves: one half of a package, 14.1 ounce, refrigerated pie crusts leaf shaped cookie cutter unroll pie crust on a flat surface. Using a 1/2 inch leaf cookie cutter, cut out leaves. Bake according to package directions.
• 4. butter cake: 1/2 cup butter, softened 3/4 cup sugar two large eggs 1 1/2 cups soft wheat flour or all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoons salt 1/2 cup milk 1 teaspoon vanilla extract paper baking cups vegetable cooking spray preheat oven to 350. Beat butter and sugar at medium speed with mixer until creamy. Add eggs, one at a time, beating until blended after each addition. Mix flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Place paper baking cups in one muffin pan, 12 cup size, and coat with cooking spray. Spoon batter into cups, filling two thirds full. Bake at 350° for 12 to 15 minutes or till wooden pick inserted in center comes out clean. Cool in pan on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Makes 12 cupcakes

PECAN PIE CUPCAKES

Steps:

• 1. Preheat oven to 350. In a medium bowl combine all ingredients and mix well. Spray a miniature muffin pan with nonstick cooking spray. The spray with flour in it works best. Fill each 3/4 full. Bake in preheated oven for 15 minutes.
• 2. Notes generously spray your pan with the cooking spray with flour. Once they come out of the oven let them cool for 1 minute them flip them out unto a cooling rack.
• 3. If they cool in the pan they have to be chiseled out. And don't fill the pan to the very top they will over flow if you do.