Pecan Pie Cupcakes Recipe

If you’re craving the soul-warming flavors of classic pecan pie but want something delightfully personal-sized and easy to share, these Pecan Pie Cupcakes are about to become your new favorite treat. Imagine everything you love about gooey, caramelly pecan pie—now in the tender, compact form of a cupcake, ready for potlucks, celebrations, or a cozy night in. The toasted pecans bring irresistible crunch, the brown sugar filling is blissfully moist, and a simple batter comes together in a flash. Prepare to fall in love bite by bite!

this Recipe

Ingredients You’ll Need

The beauty of Pecan Pie Cupcakes lies in their simplicity—seven pantry staples, each with its own starring role. Expect a harmonious mix of nutty richness, buttery sweetness, and just a touch of salt to balance everything out.

• Chopped Pecans: The heart of the cupcake’s flavor and crunch; toasting them first intensifies the pecan magic.
• All-Purpose Flour: Adds just enough structure to achieve that perfect cupcake texture without masking the flavor.
• Packed Brown Sugar: Rich and molasses-y, this creates a deep, caramel-like sweetness that defines the filling.
• Large Eggs: Essential for binding the ingredients and creating a custardy texture reminiscent of classic pecan pie.
• Unsalted Butter (melted): Adds richness and ensures moist, tender cupcakes with every bite.
• Vanilla Extract: A splash of vanilla lifts the flavors with warm, aromatic notes that complement the pecans beautifully.
• Salt: Just a pinch balances the sweetness and keeps the flavors bright.

How to Make Pecan Pie Cupcakes

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This step guarantees easy cupcake removal and helps prevent sticking, so you get perfectly shaped Pecan Pie Cupcakes every time.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, combine the chopped pecans, all-purpose flour, and packed brown sugar. Stir thoroughly so every nut is coated and each cupcake boasts even distribution of flavor and texture.

Step 3: Whisk Wet Ingredients

In a separate small bowl, whisk together the eggs, melted unsalted butter, vanilla extract, and salt until the mixture is silky smooth. A good whisking here ensures the wet ingredients blend seamlessly with the dry ones in the next step.

Step 4: Combine & Mix

Pour the wet mixture over the dry pecan mixture. Gently stir them together until just combined—don’t overmix! You want everything fully incorporated so the Pecan Pie Cupcakes bake up moist and tender.

Step 5: Fill and Bake

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 18–22 minutes, or until the tops look set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

Step 6: Cool Completely

Let your cupcakes cool in the pan for 10 minutes, which helps them finish setting while making removal a breeze. Then move them to a wire rack to cool completely. This ensures the delicate, pie-like centers won’t get soggy.

How to Serve Pecan Pie Cupcakes

Garnishes

Dress up your Pecan Pie Cupcakes with a little flair! Top them with an extra pecan half for a rustic touch, a light dusting of powdered sugar, or even a dollop of freshly whipped cream for an indulgent, bakery-style finish.

Side Dishes

These cupcakes pair beautifully with creamy vanilla ice cream or a cup of robust coffee. For a festive dessert platter, set them alongside fresh berries or a light fruit salad—the perfect counterpoint to their sticky-sweet richness.

Creative Ways to Present

Try arranging your Pecan Pie Cupcakes on a tiered dessert stand for a showstopping centerpiece, or wrap each one in parchment and tie with twine for sweet, edible gifts any time of year.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), store the cupcakes in an airtight container at room temperature for up to three days. Make sure they’re completely cooled before covering to keep that irresistibly tender crumb intact.

Freezing

Pecan Pie Cupcakes freeze exceptionally well. Place cooled cupcakes in a single layer in a freezer-safe container, separating layers with parchment. They’ll keep for up to two months—just thaw at room temperature before serving.

Reheating

If you love serving them slightly warm, just pop a cupcake in the microwave for 10–15 seconds or reheat in a low oven until gently warmed through. This revives their bakery-fresh aroma and soft, gooey center.

FAQs

Can I use pre-chopped or pre-toasted pecans?

Absolutely! Pre-chopped or toasted pecans can add extra convenience. If they’re untoasted, give them a quick toast in the oven to bring out more depth and crunch in your Pecan Pie Cupcakes.

How do I know when the cupcakes are baked perfectly?

Look for set tops and use the toothpick trick: Insert it in the center—if it comes out with moist crumbs (not wet), your Pecan Pie Cupcakes are done. Overbaking dries them out, so keep an eye on those last few minutes.

Can I double the recipe for a crowd?

Yes, doubling works beautifully. Simply use two muffin pans, rotate them halfway through baking, and you’ll have two dozen Pecan Pie Cupcakes ready to impress at your next gathering.

Are these cupcakes gluten-free?

As written, they contain all-purpose flour, but you can experiment with your favorite gluten-free flour blend. The results can be just as delicious—just keep in mind the texture may be slightly different.

What’s the best way to toast pecans for this recipe?

Spread chopped pecans on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once, until they’re fragrant and golden. Let them cool before folding into your Pecan Pie Cupcakes batter for maximum flavor.

Final Thoughts

If you adore the flavors of classic pecan pie but prefer a more portable, fuss-free dessert, don’t miss the chance to try these Pecan Pie Cupcakes. They’re unbelievably easy to make, satisfyingly rich, and always a crowd-pleaser. Give them a bake and watch how quickly they disappear!

Print