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Southern Pecan Pie Cupcakes

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Delightful Southern Pecan Pie Cupcakes with a rich, creamy brown sugar frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Southern
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

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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