Homemade Pecan Pie Cupcakes

This recipe for Homemade Pecan Pie Cupcakes is a moist butter pecan cupcake, a thick pecan pie filling and topped with butter pecan frosting!

A MOIST CUPCAKE WITH A BUTTER PECAN FROSTING

With these pecan pie cupcakes, you get all the flavors of a pecan pie but in a deliciously moist cupcake! These pecan cupcakes have a graham cracker base, are stuffed with a pecan pie filling and then topped with a deliciously thick butter pecan frosting with a hint of maple syrup.

TIPS FOR MAKING THESE STUFFED CUPCAKES

• This recipe has a graham cracker base for the cupcakes. It is optional if you don’t want to add that additional step.
• I do use brown butter as well as toasted pecans for this recipe. I think it gives it a deeper, richer flavor. However, those steps are optional if you don’t prefer those flavors.
• A butter pecan cake mix can be substituted for the cupcake batter in this recipe. Just follow the box directions to make.
• Real butter needs to be used in this recipe – not margarine sticks.
• These cupcakes can be stored in the fridge for up to 5 days.
  

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• graham crackers
• unsalted butter
• honey 
• light brown sugar
• sugar
• all-purpose flour
• eggs
• heavy cream
• baking powder
• vanilla extract
• salt 
• light corn syrup
• pecans
• powdered sugar
• maple syrup

HOW TO MAKE HOMEMADE PECAN PIE CUPCAKES:

For the crust: 

Preheat the oven to 350F degrees . Line cupcake tin with 12 cupcake liners.  Add everything to a food processor and mix until you have something that looks like wet sand.  Add 1 tablespoon of the mix to each cupcake liner and pack it down with a spoon. 

For the cupcakes: 

Start by browning the butter (this step is optional but I think adds a lot of flavor!). I recommend browning the butter for the cupcakes and the buttercream at the same time. Add the butter to a small pan and put it over medium heat stirring frequently. Remove from the heat once you start to see brown specks beginning to form at the bottom of the pan. Pour it into a bowl to stop the butter from burning. The butter needs to be soft to make the cupcakes; you can place it in the fridge or freezer for a little bit if you need to speed up the process. 

Cream the butter for about one minute at medium speed. Add the sugar and cream for another 2 minutes until creamy and fluffy. Don’t forget to scrape the sides of the bowl. 

Add the eggs one at a time making sure it is fully combined before adding the next egg.  Add the heavy whipping cream and vanilla and mix until fully incorporated. Now it’s time to add the dry ingredients. Just mix until fully combined, be careful not to overmix the batter. 

Pour batter evenly into the each of cupcake tins, filling about ¾ of the way. Bake for 15-18 minutes or until you insert a toothpick and it comes out clean. Let them cool down before filling and frosting. 

For the pecan pie filling: 

Beat the egg until pale and fluffy. Add the egg, sugar, light corn syrup, salt and butter to a pan. Cook over medium heat for approximately 5 minutes until sauce begins to thicken. Add the chopped pecans and fold them until combined.

 

Remove to a bowl and let it cool all the way before using. 

For the buttercream frosting: 

Finely chop the pecans. I recommend using a food processor to make sure they are finely chopped. Toast the chopped pecans over medium heat until they start to brown (this is optional but really enhances the pecan flavor). Set aside and let them fully cool down before using.

Cream the softened butter for about 2 minutes until light and fluffy.  With the mixer on low medium speed, add the powdered sugar slowly. Add the maple syrup and pecans and beat for 1 minute on high.

To assemble: 

Use the big side of a piping nozzle or a small, sharp knife to scoop the middle of the cupcakes. 

Add about a tablespoon of the pecan pie filling in the scooped out centers. 

Spread some of buttercream frosting in a circle on top of each cupcake, leaving a hole in the middle. Spoon more pecan pie filling in the middle of the frosting.

These cupcakes can be stored in the fridge for up to 5 days

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