Pecan Pie Cupcakes

Why Make This Recipe

Pecan Pie Cupcakes are a delightful twist on the classic pecan pie. They bring all the yummy flavors of the traditional dessert into a fun cupcake form! These treats are great for gatherings, celebrations, or just a cozy dessert at home. They are easy to make and sure to impress your family and friends.

How to Make Pecan Pie Cupcakes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup pecans, chopped
• 1/2 cup mini marshmallows (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract until everything is smooth.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
6. Fold in the chopped pecans and, if you like, the mini marshmallows.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

How to Serve Pecan Pie Cupcakes

Pecan Pie Cupcakes are best served at room temperature. You can enjoy them as they are, or with a drizzle of caramel sauce or a dollop of whipped cream on top. Adding some extra chopped pecans for garnish can make them look even more appealing!

How to Store Pecan Pie Cupcakes

These cupcakes can be stored in an airtight container at room temperature for up to three days. If you want to keep them for longer, you can refrigerate them for up to a week. To freeze, wrap each cupcake individually in plastic wrap and place them in a freezer bag for up to three months.

Tips to Make Pecan Pie Cupcakes

• Make sure your butter is softened to room temperature for easier mixing.
• Don’t overmix the batter; stop as soon as the dry ingredients are incorporated.
• If you want a richer flavor, you can toast the chopped pecans before adding them to the batter.

Variation

You can try adding chocolate chips for a chocolate-pecan flavor. This adds a new dimension to the cupcakes and makes them extra special!

FAQs

1. Can I use other nuts instead of pecans?
Yes, you can use walnuts or almonds if you prefer, but pecans give the best traditional flavor.

2. Can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.

3. Can I use more or less sugar?
You can adjust the sugar to your liking, but keep in mind that reducing the sugar too much may change the texture of the cupcakes.

Pecan Pie Cupcakes

Pecan Pie Cupcakes are a delightful twist on the classic pecan pie, combining all the yummy flavors of the traditional dessert into a fun cupcake form.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 250 kcal

Ingredients

  

Cupcake Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened Make sure butter is at room temperature for easier mixing.
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup pecans, chopped Can toast for a richer flavor.
• 1/2 cup mini marshmallows (optional)

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
• Beat in the eggs one at a time, then mix in the vanilla extract until everything is smooth.
• In another bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
• Fold in the chopped pecans and, if you like, the mini marshmallows.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Baking

• Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Pecan Pie Cupcakes are best served at room temperature. You can enjoy them as they are, or with a drizzle of caramel sauce or a dollop of whipped cream on top. Adding some extra chopped pecans for garnish can make them look even more appealing. Store in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months.

Keyword Baking, Cupcakes, Dessert, Pecan Desert, Pecan Pie Cupcakes