Southern Pecan Pie Cupcakes with Brown Sugar Frosting

Why Make This Recipe

Southern Pecan Pie Cupcakes with Brown Sugar Frosting are a delightful twist on the classic pecan pie. These cupcakes combine the rich, nutty flavor of pecans with a sweet and creamy brown sugar frosting, making them perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself, these cupcakes are sure to impress with their delicious taste and charming presentation.

How to Make Southern Pecan Pie Cupcakes

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

For the Brown Sugar Frosting:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup whole milk
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans (for garnish)

Directions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
3. In a large bowl, cream the softened butter and brown sugar until the mixture is light and fluffy.
4. Beat in the eggs one at a time, making sure to mix well after each addition.
5. Stir in the corn syrup and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped pecans gently.
8. Spoon the batter into the cupcake liners, filling them about 2/3 full.
9. Bake for 18–20 minutes, or until a toothpick comes out clean when inserted into the center.
10. Let the cupcakes cool completely.
11. To make the frosting, melt the butter in a saucepan over medium heat.
12. Stir in the brown sugar and milk, bringing it to a gentle boil. Remove from heat and cool slightly.
13. Beat in the powdered sugar and vanilla until the frosting is smooth and fluffy.
14. Pipe or spread the frosting on the cooled cupcakes and top with additional chopped pecans.

How to Serve Southern Pecan Pie Cupcakes

Serve these cupcakes at room temperature. They make a wonderful dessert for family gatherings, birthday parties, or even a cozy evening at home. You can also pair them with a scoop of vanilla ice cream for an extra treat!

How to Store Southern Pecan Pie Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving.

Tips to Make Southern Pecan Pie Cupcakes

• Make sure your butter is softened to room temperature for easier mixing.
• Be careful not to overmix the batter after adding the flour, as this can make the cupcakes tough.
• For an extra touch, toasting the pecans before adding them can enhance their flavor.

Variation

You can add chocolate chips to the batter for an added twist in flavor. Alternatively, try using walnuts in place of pecans if you prefer a different nutty flavor.

FAQs

1. Can I freeze the cupcakes?
Yes, you can freeze the cupcakes without frosting for up to three months. Just make sure to wrap them well in plastic wrap before freezing.

2. Can I use a different type of syrup?
Light corn syrup is best for this recipe, but you could try using maple syrup for a different flavor profile. Keep in mind that it may slightly change the texture.

3. What if I don’t have brown sugar?
You can make a substitute for brown sugar by combining one cup of granulated sugar with one tablespoon of molasses. Mix well until the molasses is fully incorporated.

Southern Pecan Pie Cupcakes

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Delightful Southern Pecan Pie Cupcakes with a rich, creamy brown sugar frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: Southern

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

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For the Cupcakes

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened Make sure it's at room temperature.
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/4 cup light corn syrup Alternatively, maple syrup can be used.
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans Toasting the pecans enhances flavor.

For the Brown Sugar Frosting

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup whole milk
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans For garnish.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
3. In a large bowl, cream the softened butter and brown sugar until the mixture is light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the corn syrup and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped pecans gently.
8. Spoon the batter into the cupcake liners, filling them about 2/3 full.

Baking

1. Bake for 18–20 minutes, or until a toothpick comes out clean when inserted into the center.
2. Let the cupcakes cool completely.

Making the Frosting

1. Melt the butter in a saucepan over medium heat.
2. Stir in the brown sugar and milk, bringing it to a gentle boil. Remove from heat and cool slightly.
3. Beat in the powdered sugar and vanilla until the frosting is smooth and fluffy.
4. Pipe or spread the frosting on the cooled cupcakes and top with additional chopped pecans.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 18g

Notes

Store leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Let them come to room temperature before serving. To freeze, wrap cupcakes well in plastic wrap without frosting.

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