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.
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.