Best Ever Pecan Pie Cupcakes Recipe

Discover a delightful twist on a classic treat with these Pecan Pie Cupcakes. Featuring a moist, sour cream batter crowned with a rich pecan filling infused with brown sugar and light corn syrup, these cupcakes offer a perfect fusion of textures and flavors that capture the warmth of home baking and the spirit of holiday celebrations.

I’ve always been excited to share recipes that bring a twist to classic desserts and these Best Ever Pecan Pie Cupcakes definitely hit the mark. I use ingredients like 1 1/4 cups all-purpose flour, 1 teaspoon baking powder and 1/2 cup unsalted butter to form a tender, buttery base.

I mix in 3/4 cup granulated sugar and 2 large eggs at room temp which gives the cupcakes a rich texture. The moistness from 1/2 cup sour cream and a touch of vanilla extract truly makes them unique.

Then comes the filling that many pecan recipes are known for, with a blend of 1 cup light corn syrup and 1 cup packed brown sugar combined with 1 1/2 cups pecan halves. These cupcakes are thick on flavor and are a perfect homemade treat whether you’re into gourmet cupcakes or simply looking for a yummy cupcake option for your Thanksgiving desserts.

They are high in sugar and calories so enjoy them in moderation.

Why I Like this Recipe

1. I love how this recipe mixes the comfort of cupcakes with the fun twist of pecan pie; it feels like I’m eating two desserts at once.
2. I’m drawn to it because it’s a tradition in my house and every time I make it, my family can’t stop asking for more.
3. I really enjoy how simple the recipe is despite its fancy taste – it doesn’t feel overwhelming even when I’m in a hurry.
4. The gooey, nutty filling just hits the spot every time, reminding me of cozy gatherings and celebrating little moments.

Ingredients

• All-purpose flour: provides carbs for structure, chewy texture, and energy in our cupcakes.
• Unsalted butter: adds rich flavor and moisture for a smooth, tender finish.
• Eggs: offer protein and help bind ingredients, ensuring a consistent texture.
• Light corn syrup: infuses sweetness and maintains moist, gooey filling with its soft, sticky nature.
• Pecan halves: add a nutty crunch, healthy fats, and fiber for extra flavor and nutrition.
• Granulated sugar: sweetens the cake while ensuring a balanced texture in every bite.
• Sour cream: lends tanginess and moisture, enriching the cupcakes with a light creaminess.
• Vanilla extract: boosts flavor complexity, tying sweet and nutty notes together.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temp
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 4 large eggs, lightly beaten (for the filling)
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract (for the filling)
• 1/4 teaspoon salt (for the filling)
• 1 1/2 cups pecan halves

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a bowl, whisk together 1 1/4 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

3. In another large bowl, cream 1/2 cup softened butter with 3/4 cup granulated sugar until the mixture is light and fluffy; then add 2 large eggs one at a time, beating well after each addition.

4. Stir in 1/2 cup sour cream and 1 teaspoon vanilla extract until combined, then gradually mix in your dry ingredients until just blended.

5. Spoon the batter evenly into your cupcake liners, filling them about halfway, and place in the oven for roughly 15 minutes.

6. While waiting, prepare the filling: In a medium bowl, whisk together 1 cup light corn syrup, 1 cup packed brown sugar, 4 lightly beaten large eggs, 4 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth.

7. After the cupcakes have baked for about 15 minutes, take them out and gently create a small well in the center of each cupcake using a spoon.

8. Stir in 1 1/2 cups pecan halves evenly into the filling mixture then fill the wells in each cupcake with this pecan pie filling.

9. Return the cupcakes to the oven and bake for an additional 12 to 15 minutes until the filling is set.

10. Remove the cupcakes from the oven, let them cool on a wire rack, and then enjoy these best ever pecan pie cupcakes with your family!

Equipment Needed

1. Oven
2. Muffin tin and cupcake liners
3. At least two mixing bowls (one for the batter and one for the filling)
4. Electric mixer (or a hand mixer) and a whisk
5. Measuring cups and spoons
6. Spatula and a spoon (for filling the cupcake wells)
7. Wire cooling rack

FAQ

Best Ever Pecan Pie Cupcakes Recipe Substitutions and Variations

• If you don’t have all-purpose flour, try using whole wheat pastry flour for a nuttier tone though it might yield a denser cupcake.
• Instead of unsalted butter, you can use salted butter but remember to cut the extra salt the recipe calls for.
• If sour cream is missing, plain Greek yogurt is a great substitute that keeps the moisture intact.
• Swap light corn syrup with maple syrup or golden syrup for a different sweetness hash note in your filling.
• Need a twist on brown sugar? Dark brown sugar can do the trick for a richer, deeper flavor.

Pro Tips

1. Make sure your eggs and sour cream are at room temp so your batter comes out smooth and lump free. I’ve learned the hard way that cold ingredients can mess up your mix and make your cupcakes denser than they need to be.

2. When you are making that little well in the cupcakes for your filling, be super gentle. You dont want to break up the cupcake too much cause that can make the filling run all over the place when its baking.

3. Toasting the pecans lightly in a pan before mixing them into the filling can give an extra nutty flavor boost. Its a little extra step but trust me, the extra crunch and flavor make it so worth it.

4. Keep an eye on that second bake time. Ovens can vary a lot, so test one cupcake with a toothpick or fork before taking them all out to ensure the filling is set just right.