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Pecan Pie Cupcakes Recipe

Pecan Pie Cupcakes Recipe
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4.8 from 25 reviews

These Pecan Pie Cupcakes are a delightful twist on the classic pecan pie, combining all the flavors of the beloved dessert in a convenient handheld treat. Perfect for holiday gatherings or a sweet indulgence any time of year!

Ingredients

Units Scale

Dry Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 cups chopped pecans
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Mix wet ingredients: In a large mixing bowl, combine the melted butter, eggs, and vanilla extract. Stir in the granulated sugar and brown sugar until well blended.
  3. Add dry ingredients: Add the flour, baking powder, and salt, mixing until just combined. Fold in the chopped pecans.
  4. Bake: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool and serve: Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve as-is or with a dollop of whipped cream.

Notes

  • For a richer flavor, toast the pecans before adding them to the batter.
  • These cupcakes store well in an airtight container for up to 3 days or can be frozen for up to 2 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/pecan-pie-cupcakes-recipe-2/