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Best Ever Pecan Pie Cupcakes with Gooey Filling

A pecan pie cupcakes with a bite taken out, revealing a gooey pecan filling and topped with brown sugar frosting and chopped pecans.
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Create the ultimate holiday dessert with these pecan pie cupcakes. You get the moist cake, the gooey pecan pie filling, and a rich brown sugar frosting in one easy-to-make bite.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup prepared Pecan Pie Filling (for the center)
  • 1 cup chopped pecans, toasted (for filling and topping)
  • 1/2 cup packed light brown sugar (for frosting)
  • 1/4 cup (1/2 stick) unsalted butter, softened (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted into the cake part comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Once cooled, use an apple corer or small knife to remove a small plug from the center of each cupcake, leaving about 1/2 inch of cake at the bottom.
  8. Spoon about 1 teaspoon of the prepared Pecan Pie Filling into the cavity of each cupcake. Top the filling with a few chopped pecans. Gently place the removed cake piece back on top to seal the filling.
  9. Prepare the Brown Sugar Frosting: Beat the softened butter and brown sugar together until smooth. Gradually add the heavy cream and vanilla extract, beating until the frosting is light and fluffy. Add a pinch of salt.
  10. Pipe or spread the brown sugar frosting onto the top of each filled cupcake. Garnish with a few extra toasted chopped pecans.

Notes

  • You can use store-bought pecan pie filling for ease, or make your favorite homemade version.
  • Toasting the pecans brings out their best flavor for the topping.
  • If you want a richer flavor, substitute 1/4 cup of the flour with almond flour for a more buttery texture.

Nutrition

Find it online: https://blissbatter.com/pecan-pie-cupcakes/