These Pecan Pie Cupcakes are a delicious twist on the classic pecan pie, turning a beloved holiday dessert into a fun and portable treat. With a rich, buttery base topped with caramelized pecans, each cupcake captures the same warm and nutty flavors you expect from pecan pie, but in an easy handheld form. They are the perfect way to enjoy all the comfort of pie without the need for slicing and serving.
Perfect for Thanksgiving, holiday gatherings, or any fall celebration, pecan pie cupcakes bring together the best of two desserts in one bite. The soft cupcake texture pairs beautifully with the crunchy, caramelized pecan topping, creating a balance of flavors and textures that feels both familiar and exciting. They are festive enough for a dessert table yet simple enough to bake for a cozy night at home.
If you are looking for a unique fall dessert that will impress guests, this recipe is a must-try. Pecan pie cupcakes are easy to make, fun to serve, and guaranteed to disappear quickly at any gathering. Bake a batch for your next autumn get-together and enjoy the sweet, nutty flavors of pecan pie in cupcake form.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Pecan Pie Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter softened
- 2 tbsp canola oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp vanilla extract
- 2 large eggs
- 3/4 cup whole milk
Pecan Pie Filling
- 1/2 cup + 2 tbsp light brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup unsalted butter cubed
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped pecans
Buttercream Frosting
- 1 1/4 cups unsalted butter softened
- 5 cups powdered sugar
- 1/2 cup pecan pie filling minus pecans (above)
- 2 tsp vanilla extract
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Pecan Pie Cupcakes
Preheat oven to 350°F and prepare a muffin tin with cupcake liners.
Combine the flour, cinnamon, baking powder and salt in a medium sized bowl and set aside.1 1/2 cups all-purpose flour, 1 1/2 tsp ground cinnamon, 1 1/2 tsp baking powder, 1/2 tsp salt
Combine the softened butter, oil, sugars and vanilla extract to a large mixer bowl and beat until light in color and fluffy.6 tbsp unsalted butter, 2 tbsp canola oil, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 tsp vanilla extract
Add eggs one at a time, mixing until mostly combined after each egg. 2 large eggs
Incorporate half of the dry ingredients to the batter and mix until mostly combined.
Slowly add the milk and mix until well combined.3/4 cup whole milk
Add the remaining dry ingredients and mix until everything is fully combined. Do not over mix the batter.
Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Remove cupcakes from the oven and place on a cooling rack to cool completely.
Prepare Pecan Pie Filling
While the cupcakes bake and cool, make the pecan pie filling. Combine all the filling ingredients EXCEPT THE PECANS in a saucepan. On medium heat, bring mix to a boil stirring constantly.1/2 cup + 2 tbsp light brown sugar, 1/2 cup dark corn syrup, 1/4 cup unsalted butter, 2 large eggs, 2 tsp vanilla extract, 1/4 tsp salt
Allow to boil for 30 seconds before removing from the heat and pour into a bowl.
Remove a 1/2 cup of the mixture and set in the fridge to cool completely. Add toasted pecans to the remaining mixture and stir to combine. Refrigerate the pecan pie filling until cool and thickened.1 cup chopped pecans
Buttercream Frosting
Add the butter to a large mixer bowl and beat until smooth and fluffy.1 1/4 cups unsalted butter
Slowly pour in the powdered sugar and vanilla and mix on a low speed until smooth and well combined.5 cups powdered sugar, 2 tsp vanilla extract
Add the pecan pie filling that was set aside earlier and mix until well combined and smooth.
Assemble the Cupcakes
To fill the cupcakes, cut out the centers of the cupcakes using a knife, Mellon baller or cupcake corer. Cut off and discard all but the smooth cupcake top on each core and set aside. You will place these tops back over the filling once each cupcake is filled.
Fill the centers of the cupcakes with about one tablespoon of the filling for each cupcake.
Pipe the buttercream onto the cupcakes. Sprinkle finely chopped pecans on top of the icing to finish off the cupcake decor, if desired.
How to store your Pecan Pie Cupcakes
Storing: Serve your cupcakes at room temperature and store them in an airtight container in the fridge. Enjoy them within 3-4 days.
To Freeze: Freeze cupcakes in an airtight container for up to 3 months. To enjoy, thaw in the fridge and bring to room temperature before eating.
Tools & Supplies for Making Pecan Pie Cupcakes:
More Fall recipes to try this season
Pecan Pie Cupcakes
Ingredients
Brown Sugar Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter softened
- 2 tbsp canola oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp vanilla extract
- 2 large eggs
- 3/4 cup whole milk
Pecan Pie Filling
- 1/2 cup + 2 tbsp light brown sugar
- 1/2 cup dark corn syrup
- 1/4 cup unsalted butter cubed
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped pecans
Buttercream Frosting
- 1 1/4 cups unsalted butter softened
- 5 cups powdered sugar
- 1/2 cup pecan pie filling minus pecans (above)
- 2 tsp vanilla extract
Instructions
Brown Sugar Cupcakes
- Preheat oven to 350°F and prepare a muffin tin with cupcake liners.
- Combine the flour, cinnamon, baking powder and salt in a medium sized bowl and set aside.1 1/2 cups all-purpose flour, 1 1/2 tsp ground cinnamon, 1 1/2 tsp baking powder, 1/2 tsp salt
- Add the softened butter, oil, sugars and vanilla extract to a large mixer bowl and beat until light in color and fluffy.6 tbsp unsalted butter, 2 tbsp canola oil, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 tsp vanilla extract
- Add the eggs one at a time, mixing until mostly combined after each egg.2 large eggs
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined.3/4 cup whole milk
- Add the remaining dry ingredients and mix until everything is fully combined. Do not over mix the batter.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool completely.
Prepare Pecan Pie Filling
- While the cupcakes bake and cool, make the pecan pie filling. Combine all the filling ingredients EXCEPT THE PECANS in a saucepan. On medium heat, bring mix to a boil stirring constantly.1/2 cup + 2 tbsp light brown sugar, 1/2 cup dark corn syrup, 1/4 cup unsalted butter, 2 large eggs, 2 tsp vanilla extract, 1/4 tsp salt
- Allow to boil for 30 seconds before removing from the heat and pour into a bowl.
- Remove a 1/2 cup of the mixture and set in the fridge to cool completely. Add toasted pecans to the remaining mixture and stir to combine. Refrigerate the pecan pie filling until cool and thickened.1 cup chopped pecans
Buttercream Frosting
- Add the butter to a large mixer bowl and beat until smooth and fluffy.1 1/4 cups unsalted butter
- Add the powdered sugar and vanilla and mix on a low speed until smooth and well combined.5 cups powdered sugar, 2 tsp vanilla extract
- Add the pecan pie filling that was set aside earlier and mix until well combined and smooth.1/2 cup pecan pie filling minus pecans (above)
Assemble the Cupcakes
- To fill the cupcakes, cut out the centers of the cupcakes using a knife, Mellon baller or cupcake corer. Cut off and discard all but the smooth cupcake top on each core and set aside. You will place these tops back over the filling once each cupcake is filled.
- Fill the centers of the cupcakes with about one tablespoon of the filling for each cupcake.
- Pipe the buttercream onto the cupcakes. Sprinkle finely chopped pecans on top of the icing to finish off the cupcake decor, if desired.
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