Toasting the pecans before adding them to the batter enhances their flavor and adds a delightful crunch. Be careful not to overmix the batter, as this can result in tough cupcakes. Stir until just combined. For a richer flavor, use brown butter instead of melted butter. To make brown butter, cook the butter in a saucepan over medium heat until it melts and turns a nutty brown color. Let it cool slightly before using. These cupcakes are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature.
Pecan Pie Cupcakes
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING9 People
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VIEWS78
Indulge in the decadent flavors of pecan pie in a delightful, perfectly portioned cupcake! These beauties capture all the rich, nutty goodness of the classic dessert, but are ready in a fraction of the time – perfect for entertaining or a sweet weeknight treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol68 mg
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Fiber1 g
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Protein3 g
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Saturated Fat8 g
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Sodium95 mg
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Sugar24 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners and lightly coat the liners with cooking spray. (5 minutes)
02
StepIn a large bowl, whisk together the brown sugar, toasted pecans, flour, and salt (if using). Create a well in the center of the mixture. (5 minutes)
03
StepIn a separate large bowl, beat the eggs with an electric mixer on medium-high speed until light and foamy, about 3-5 minutes. Gradually drizzle in the melted butter while continuing to beat. Stir in the vanilla extract. (7 minutes)
04
StepPour the egg mixture into the well in the center of the pecan mixture. Gently stir until just combined. Be careful not to overmix. (3 minutes)
05
StepSpoon the batter into the prepared muffin liners, filling each cup about 2/3 full. (5 minutes)
06
StepBake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs clinging to it. (25 minutes)
07
StepLet the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Mathias Bins
Jun 11, 2025So easy to make, and they taste amazing! I'll definitely be making these again.
Ola Mckenzie
Jun 9, 2025I added a bourbon glaze on top, and it was incredible!
Pearl Lueilwitz
Feb 7, 2025I used gluten-free flour, and they worked great!
Emile Koch
Jan 23, 2025These were a hit at our family gathering! Everyone loved the pecan pie flavor in cupcake form.
Darion Smitham
Dec 16, 2024The recipe was easy to follow, and the cupcakes turned out perfectly. Thank you!
Christian Fay
Dec 12, 2024I accidentally used salted butter, and they were still delicious! The touch of saltiness was a nice contrast to the sweetness.
Bettie Powlowski
Dec 9, 2024Mine sunk in the middle a little, but they still tasted great. I think I might have overmixed the batter.
Gwendolyn Kautzer
Sep 20, 2024My kids absolutely loved helping me make these!
Jaclyn White
Aug 27, 2024These are dangerous! I couldn't stop eating them.