These pecan pie cupcakes are a true showstopper if you ask me. They may be a smidge more work than an average cupcake but they’re also certainly more memorable.
Ingredient Notes & Substitutions
Full recipe is in the recipe card at the bottom but just a few ingredients to note if you need to make some swaps!
Flour – I make my cupcakes with cake flour because it’s like the tiniest smidge more delicate but all-purpose flour works fine too. I just highly recommend a digital scale for measuring dry ingredients though!
Spices – at the very least, use cinnamon but for more flavor, I added nutmeg and ginger too.
Sugar – for the cupcake, I wanted it to be warm and cozy so I used some brown sugar but I don’t love the texture of cupcakes as much with all brown sugar so I did half white. The recipe does work fine with all white or all brown though, it’s just preference.
Butter – I recommend salted butter for the cupcake, caramel and frosting, it’ll really help balance the sweetness and just has a better flavor overall. Unsalted works fine if you need to but add an extra pinch of salt if you do.
Sour cream – can be subbed with yogurt (plain or greek)
Milk – I use full fat but 2% and dairy free milk also work well.
The Details:
This isn’t your basic birthday cupcake with vanilla cake, a few sprinkles and cream cheese. This is a show stopper in mini cake form so bear with me.
Spice Cupcake – Pecan pie doesn’t normally have spices like cinnamon and nutmeg but I found that this makes the cupcake exponentially better so do it.
Frosting – I couldn’t decide between cream cheese frosting and brown butter frosting so I did both – brown butter cream cheese frosting and it’s probably the best frosting you’ll ever have.
Filling – We had to include pecan pie somewhere in here and a simple caramel sauce and pecan situation got the job done. I DO recommend making your own caramel sauce because store bought caramel is just not that good.
Salted Caramel Sauce & Brown Butter
Brown the butter for the frosting and set it aside to cool completely to room temperature.
Heat the sugar and water until the sugar turns amber, swirling the pan occasionally without stirring.
Remove from the heat and whisk in the butter, followed by the heavy cream and salt. Set aside to cool.
5. add cream to caramelized sugarconsistency of homemade salted caramel sauce at room temperature. cook butter while stirring, until milk solids settle and browncooled and mixed brown butter
Spice Cupcakes
Whisk together the dry ingredients and sugars.
Beat in the oil and butter until combined.
Mix in the egg and vanilla, followed by the sour cream and milk, until the batter is smooth.
Divide the batter among the cupcake liners and bake until the tops spring back when gently pressed.
Allow the cupcakes to cool completely, then cut a hole in the center of each one.
flour, sugar, spices, butter and oil mixed togetheregg mixed into the cupcake battersour cream and milk mixed into the batter
Pecan Pie Filling
Fold the pecans into the cooled salted caramel sauce.
Spoon the filling into the center of each cupcake, reserving the rest for topping.
caramel and chopped pecans
Brown Butter Cream Cheese Frosting
Beat the cooled, softened brown butter with the cream cheese and vanilla until combined.
Add the powdered sugar and beat until smooth and fluffy.
Pipe a border around each cupcake, leaving a well in the center.
Spoon the remaining pecan pie filling into the well.
cream cheese and brown butter at room temperaturecreamed together until smoothadd powdered sugar and mix until smooth
Serving & Storage
Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 30–60 minutes before serving so the cake and frosting soften.
You can also freeze them in an airtight container for up to a couple of months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
I hope you’re enjoying all the pecan pie inspired recipes as much as I am. If you have any questions just comment down below.
If you make these, I would love it if you left a star rating or review below as well.
113gramssalted butter , browned to 93 grams and brought back to room temperature
113gramscream cheese, room temperature
240gramspowdered sugar
1Tbspvanilla bean paste
Method
Start by browning the butter for the frosting so it has time to cool completely. Place the butter in a small saucepan over medium-low heat. Allow it to melt completely, it'll sizzle and crackle and then once it gets quiet and starts to foam, stir contagiously for a minute or two as the solids brown.
113 grams salted butter browned to 93 grams and brought back to room temperature
Pour the butter with all the brown solid bits into a heat safe jar or container and allow it to come completely to room temperature before making the frosting.
Salted Caramel Sauce
Begin by preparing the homemade salted caramel sauce. In a medium saucepan, heat the sugar and water over medium heat. Place the lid on the pan and remove it every 2-3 minutes to swirl (NOT stir) the sugar.
200 grams granulated sugar, 60 mL water
Once the sugar changes to an amber color, remove it from heat (it will continue cooking because the pan is hot so do this immediately). Stir in the butter and whisk continuously. Once that's combined, stir in the heavy cream and then the salt.
84 grams salted butter room temperature, 120 mL heavy cream room temperature
Once it’s all mixed, pour it into a heat safe bowl and stir in the salt. Set it aside and allow it to cool completely (can refrigerate for a little if needed and you can make the cupcakes).
1 tsp fine sea salt
Spice Cupcake
Preheat the oven to 350F/177C and line 15 muffin tins with cupcake liners (preferably a light colored pan).
In a medium bowl, whisk together the cake flour, baking powder, salt, spices and sugars until they're evenly distributed (whisk well).
180 grams cake flour all purpose flour also works , 1 1/2 tsp baking powder, 1/4 tsp sea salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, 100 grams granulated sugar, 100 grams light brown sugar
Add the oil and butter to the dry ingredients and beat together until they’re combined.
60 mL canola oil, 56 grams salted butter room temperature
Add the egg and vanilla extract and paste and mix until they’re fully combined.
1 large egg, 1 tsp pure vanilla extract
Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
113 grams sour cream, 80 mL whole milk room temperature
Fill each cupcake liner about 3/4 full, about 55 grams of batter per cupcake. You should have enough for 13 cupcakes.
Bake for 18-20 minutes. If you press on the cupcake gently, it should bounce back. You can also insert a toothpick to make sure the batter is baked.
Remove them from the oven and let them cool in the cupcake pan for a few minutes, then move them to a cooling rack. Allow the cupcakes to cool completely and then use a cupcake corer or a knife to cut a whole out the center. Set aside.
Pecan Pie Filling
Once the caramel has cooled to room temperature, chop the pecans pretty finely – not ground up but pretty small chunks.
Measure out the caramel (I recommend a scale) into a medium bowl and fold in the chopped pecans.
Use a spoon to fill each cupcake with the filling.
Brown Butter Cream Cheese Frosting
Use the flat beater of a stand mixer to beat the butter, cream cheese and vanilla for 1-2 minutes at medium-high speed, just until they’re combined.
113 grams salted butter browned to 93 grams and brought back to room temperature, 113 grams cream cheese room temperature, 1 Tbsp vanilla bean paste
Add in the powdered sugar and beat at low speed until the sugar is combined and then increase to full speed for 2-3 minutes until the sugar is fully dissolved.
240 grams powdered sugar
Pipe a border of frosting around the edge of each cupcake, leaving a well in the center for the pecan filling.
Fill in the well with the remain pecan pie filling and dust with a little more cinnamon!
