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A pecan pie cupcake topped with caramel drizzle and chopped pecans sits on a white plate.
Daniel

Pecan Pie Cupcakes

All the gooey, nutty magic of classic pecan pie in perfect handheld form with a buttery brown sugar cake and sticky caramel pecan topping.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup light brown sugar packed
  • 0.5 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 1.5 tsp baking powder
  • 0.5 tsp salt
For the Pecan Topping
  • 1.5 cups pecan halves roughly chopped
  • 0.5 cup light corn syrup
  • 0.25 cup light brown sugar packed
  • 3 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 12-cup muffin tin
  • Paper Liners
  • Medium saucepan

Method
 

Make the Batter
  1. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  2. In a large bowl, whisk brown sugar and melted butter until smooth. Add eggs one at a time, beating well after each. Stir in milk and vanilla until combined.
  3. Fold dry ingredients into wet ingredients just until no streaks remain. Do not overmix. Divide evenly among 12 lined muffin cups, filling each about two-thirds full.
  4. Bake at 350F for 18-20 minutes, until tops spring back when lightly pressed and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Make the Topping
  1. In a medium saucepan, combine corn syrup, brown sugar, butter, cream, and salt. Bring to a gentle boil over medium heat, stirring constantly. Boil for 2 minutes until slightly thickened.
  2. Remove from heat and stir in vanilla and chopped pecans. Let cool 5 minutes until thick but still pourable.
Assemble
  1. Spoon about 2 tablespoons of warm pecan mixture onto each cooled cupcake, letting it pool slightly over the edges. Let set at room temperature for 30 minutes before serving.

Notes

Toast the pecans for 5 minutes at 350F before chopping for deeper flavor. The topping sets firm at room temperature but stays chewy; do not refrigerate or it will harden. These are best the day they are made but can be stored uncovered at room temperature overnight.