Description
Capture the essence of the classic Southern dessert in a portable form with these decadent Pecan Pie Cupcakes. Featuring a moist, spice-infused butter-pecan sponge topped with a rich brown sugar cream cheese frosting, these treats offer the iconic caramelized flavor of pecan pie without the complexity of traditional pastry crust. Perfect for holidays or special gatherings, they fill your home with the warm, inviting aroma of cinnamon and toasted nuts.
Ingredients
1 cup plus 2 tablespoons unsalted butter, softened and divided
2 cups pecans, coarsely chopped
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup whole milk
8 ounces cream cheese, softened
3/4 cup unsalted butter, softened for frosting
3/4 cup dark brown sugar, packed
1 teaspoon ground cinnamon for frosting
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Toast the chopped pecans in a dry skillet over medium heat until fragrant, about 5 minutes; set aside to cool.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, salt, and 1 teaspoon of cinnamon.
In a large bowl, cream 1 cup plus 2 tablespoons of butter with the granulated sugar until light and fluffy.
Add the eggs one at a time, followed by the vanilla extract.
Gradually alternate adding the dry ingredients and the milk to the wet mixture, stirring until just combined.
Fold in half of the toasted pecans and scoop the batter into the prepared muffin liners.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For the frosting, beat the cream cheese, 3/4 cup butter, dark brown sugar, and remaining cinnamon until smooth and creamy.
Frost the cooled cupcakes and sprinkle with the remaining toasted pecans.
Notes
Ensure all cold ingredients are at room temperature to achieve a smooth cupcake batter and consistent frosting. Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 44g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 85mg