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Easy Pecan Pie Cupcakes with Brown Sugar Bourbon Frosting

Close-up of a delicious pecan pie cupcake topped with swirled praline frosting and whole/chopped pecans.
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Capture the flavor of classic pecan pie in a simple cupcake format. These moist treats feature a gooey filling and are topped with a rich brown sugar frosting with a hint of bourbon, making them perfect for Thanksgiving or Christmas.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup prepared pecan pie filling (store-bought or homemade)
  • 1/2 cup chopped pecans, toasted
  • For the Frosting:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon bourbon (optional)
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and brown sugar with an electric mixer until the mixture is light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix only until just combined; do not overmix the batter.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes cool, prepare the frosting. Beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the heavy cream, mixing on low speed until incorporated.
  9. Add the bourbon, if using, and salt. Increase the mixer speed to medium-high and beat until the frosting is light and creamy, about 3 minutes.
  10. Once the cupcakes are completely cool, use a small knife or apple corer to remove a small plug from the center of each cupcake.
  11. Spoon about 1 teaspoon of the pecan pie filling into the hole of each cupcake. Replace the removed cake piece gently.
  12. Pipe or spread the brown sugar bourbon frosting onto the top of each cupcake. Sprinkle with toasted chopped pecans before serving.

Notes

  • For the best gooey texture, use a high-quality, thick pecan pie filling.
  • If you skip the bourbon in the frosting, you can substitute it with 1/2 teaspoon of extra vanilla extract for flavor.
  • Toasting the pecans before chopping and using them as a topping adds depth to the nutty flavor.

Nutrition

Find it online: https://tastethisplate.com/pecan-pie-cupcakes/