Pecan Pie Cupcakes 🧁🥧

Posted by by Sara 1 year Ago 465 Views

Ingredients:

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup finely chopped pecans (optional)

For the pecan pie topping:

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/4 cup heavy cream
  • 1/4 cup corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions:

Make the cupcakes:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream butter and sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
  5. Alternate adding dry ingredients and milk: Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Add pecans: Gently fold in the chopped pecans (if using).
  7. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake the cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before adding the pecan pie topping.

Make the pecan pie topping:

  1. Prepare the topping: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, corn syrup, vanilla extract, and salt. Stir constantly until the sugar dissolves and the mixture comes to a gentle boil. Allow it to cook for 2-3 minutes, then remove from heat.
  2. Add pecans: Stir in the pecan halves and let the topping cool for about 5-10 minutes, until slightly thickened.

Assemble the cupcakes:

  1. Top the cupcakes: Once the cupcakes are completely cooled, spoon a generous amount of the pecan pie topping over each cupcake.
  2. Chill: If desired, refrigerate the cupcakes for about 15-20 minutes to allow the topping to set.

Serve:

  1. Serve: Once the topping has set, serve your delicious Pecan Pie Cupcakes! Enjoy these bite-sized treats with a cup of coffee or a cold glass of milk.

Tips:

  • Make ahead: You can prepare the cupcakes ahead of time and store them in an airtight container for up to 3 days. The pecan pie topping is best added just before serving to keep it fresh.
  • To toast the pecans: Toasting the pecans will enhance their flavor. Place them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
  • For a richer topping: You can add a tablespoon of bourbon to the pecan topping for a deeper, more complex flavor.

Nutrition (per cupcake, makes 12 cupcakes):

  • Calories: 380
  • Protein: 4g
  • Fat: 22g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Sugar: 35g
  • Sodium: 180mg