Imagine all the sweet, nutty, buttery goodness of a pecan pie wrapped in the soft, tender texture of a cupcake. That’s what Easy Pecan Pie Cupcakes deliver—a fusion of two classic desserts into one irresistible treat. With a moist cupcake base and a rich, caramelized pecan topping, these are perfect for the holidays or any occasion that calls for a little indulgence.

The first time I made these cupcakes, I was struck by how easy they were to prepare and how decadent they tasted. The gooey pecan topping soaks slightly into the cupcake, creating a perfect balance of texture and flavor.

What I love most about this recipe is its simplicity. You get all the flavors of a pecan pie without rolling out dough or waiting hours for it to set. Let’s bake these Easy Pecan Pie Cupcakes and bring a little sweetness to your table!

Easy Pecan Pie Cupcakes combine a moist, buttery cupcake base with a gooey, caramelized pecan topping. These bite-sized treats deliver all the flavors of a traditional pecan pie in a fraction of the time, making them perfect for holidays or everyday indulgence.

An Exciting Story

The first time I served Easy Pecan Pie Cupcakes was at a holiday potluck, and they were gone before any other dessert. My husband loved the rich pecan flavor, and the kids couldn’t get enough of the gooey topping. Now, they’re a must-make whenever I need a dessert that impresses without a lot of effort.

Why These Easy Pecan Pie Cupcakes?

• Rich and Buttery: A soft cupcake base with a gooey pecan topping.
• Quick and Easy: No pie crust or lengthy baking required.
• Portable Dessert: Perfect for potlucks, parties, or gifting.
• Holiday Favorite: A crowd-pleaser for Thanksgiving, Christmas, or any gathering.
• Customizable: Add chocolate chips, bourbon, or spices for a unique twist.

What You Need for Easy Pecan Pie Cupcakes

• For the Cupcakes:
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
• For the Pecan Topping:
  • 1 cup chopped pecans
  • ½ cup light corn syrup (or maple syrup for variation)
  • ½ cup brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

How to Make Easy Pecan Pie Cupcakes

1. Prepare the Oven and Pan:
   • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or grease generously.
2. Make the Cupcake Batter:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a separate bowl, mix the melted butter, brown sugar, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
3. Divide and Bake:
   • Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 10 minutes, then remove from the tin and transfer to a wire rack.
4. Prepare the Pecan Topping:
   • While the cupcakes cool, combine the chopped pecans, corn syrup, brown sugar, melted butter, and vanilla extract in a small saucepan. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbling, about 3-5 minutes. Remove from heat and let cool slightly.
5. Top the Cupcakes:
   • Spoon a generous amount of the pecan topping over each cupcake, spreading slightly to cover the surface. Allow the topping to set for 10-15 minutes.
6. Serve and Enjoy:
   • Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Tips for Easy Pecan Pie Cupcakes

1. Use Fresh Pecans: Fresh, high-quality pecans will give the best flavor and texture.
2. Don’t Overmix: Overmixing the batter can make the cupcakes dense—mix just until combined.

Substitutions and Variations

• Bourbon Pecan: Add 1-2 tbsp bourbon to the pecan topping for a boozy kick.
• Chocolate Lover’s Twist: Stir in mini chocolate chips to the batter or sprinkle over the pecan topping.
• Dairy-Free: Use plant-based butter in both the batter and topping.

Make a Healthier Version

• Use whole wheat pastry flour for added fiber.
• Substitute coconut sugar for brown sugar.
• Replace corn syrup with pure maple syrup or honey for a more natural sweetener.

Closing for Easy Pecan Pie Cupcakes:

And there you have it—Easy Pecan Pie Cupcakes, a dessert that brings the rich flavors of pecan pie into a simple, portable treat. Perfect for holidays, gatherings, or simply satisfying your sweet tooth, these cupcakes are guaranteed to impress. Let us know how yours turn out, and don’t forget to explore more of our easy dessert recipes!

Frequently Asked Questions for Easy Pecan Pie Cupcakes

Can I make these ahead of time?
Yes, these cupcakes can be made a day or two in advance. Store in an airtight container at room temperature or refrigerate.

How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Can I freeze them?
Yes, freeze the cupcakes without the pecan topping. Thaw, then add the topping before serving.

Can I use a different type of nut?
Absolutely! Walnuts or almonds would work as a substitute for pecans.

What pairs well with these cupcakes?
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

How do I prevent the topping from dripping off?
Let the topping cool slightly to thicken before spooning it onto the cupcakes.

Can I use store-bought cupcake mix?
Yes, use a boxed yellow or butter cake mix for an even quicker option.

What if I don’t have corn syrup?
Use maple syrup, honey, or agave syrup as a substitute.

How do I make them gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Can I make mini cupcakes?
Yes, use a mini muffin tin and reduce the baking time to 10-12 minutes.

What’s a fun serving idea?
Arrange the cupcakes on a platter and drizzle with extra caramel sauce for a stunning presentation.

How do I make them extra festive?
Add a sprinkle of edible glitter or gold dust on top of the pecan topping for a holiday-ready look.

Easy Pecan Pie Cupcakes

Recipe by CutsfoodCourse: Cake, Dessert, Snacks

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cupcakes:

• 1 cup all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, melted

• 1 cup packed brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• For the Pecan Topping:

• 1 cup chopped pecans

• ½ cup light corn syrup (or maple syrup for variation)

• ½ cup brown sugar

• 2 tbsp unsalted butter, melted

• 1 tsp vanilla extract

Directions

• Prepare the Oven and Pan:
• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or grease generously.
• Make the Cupcake Batter:
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a separate bowl, mix the melted butter, brown sugar, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Divide and Bake:
• Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 10 minutes, then remove from the tin and transfer to a wire rack.
• Prepare the Pecan Topping:
• While the cupcakes cool, combine the chopped pecans, corn syrup, brown sugar, melted butter, and vanilla extract in a small saucepan. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbling, about 3-5 minutes. Remove from heat and let cool slightly.
• Top the Cupcakes:
• Spoon a generous amount of the pecan topping over each cupcake, spreading slightly to cover the surface. Allow the topping to set for 10-15 minutes.
• Serve and Enjoy:
• Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.