The Best Pecan Pie Cupcakes for Fall Baking
Pecan pie cupcakes are a delightful hybrid dessert that captures all the rich, buttery flavor of a traditional holiday pie in a convenient, handheld form.
Servings 24
Ingredients
For the cupcakes
- ½ cup (120 ml) canola oil
- ¼ cup (57 g) unsalted butter, softened
- 1 ½ cups (300 g) dark brown sugar, packed
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups (330 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk, room temperature
- 1 ½ cups (170 g) chopped pecans, toasted
For the frosting
- ½ cup (113 g) unsalted butter
- 1 cup (200 g) dark brown sugar, packed
- ¼ cup (60 ml) heavy cream, plus 8 tablespoons, divided
- 4 cups (480 g) confectioners’ sugar, sifted
- ⅓ cup (37 g) chopped pecans, toasted
Instructions
Make the cupcakes
- Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
- In a large bowl, beat the oil, butter, and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 20 seconds after each addition. Beat in the vanilla.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on low speed until the flour is almost fully incorporated. Add the buttermilk followed by the remaining flour mixture and beat on low until just combined. Take care not to over mix. Fold in the toasted pecans.
- Fill each muffin cup ¾ of the way full. Bake for 12-15 minutes or until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake.
- Cool for 10 minutes. Transfer to a wire rack and cool completely before frosting.
Make the frosting
- Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and heavy cream. Bring to a low boil and let it bubble for about 3 minutes, whisking constantly, until the sugar is fully dissolved.
- Remove from heat, pour into a bowl of a stand mixer fitted with a whisk attachment. Turn the mixer on low and beat until the mixture reaches room temperature.
- Gradually beat in confectioners’ sugar and 8 tablespoons of heavy cream until the frosting reaches a spreadable consistency. Frost cupcakes as desired. Garnish with chopped toasted pecans.
Notes
- Baked cupcakes can be stored at room temperature for up to 2 days and refrigerated for up to 5 days.
- You can freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator, then frost with homemade frosting.