Pecan Pie Cupcakes

These Pecan Pie Cupcakes are a soft brown sugar cupcake stuffed with gooey pecan pie filling and topped with velvety pecan pie buttercream! It’s perfect for fall and will blow your go-to Thanksgiving dessert out of the water!

An unwrapped pecan pie cupcake with a bite taken out of it to reveal the gooey filling

Gourmet Pecan Pie Filled Cupcakes

The only thing better than a homemade Thanksgiving dinner is the festive dessert spread that follows it. We all have that one relative who eats half the pecan pie every year – right after saying they were full. In my family, it just so happens to be me! And these crave-worthy treats are the perfect representation of pecan pie in the form of a cupcake.

The brown sugar cupcakes are moist and tender with a touch of cinnamon for added flavor. Nestled inside is a classic pecan pie filling that delights with every bite. To top it off, there’s a swirl of creamy frosting made with the extra filling sans the pecans. Trust me, there’s no such thing as “no room for dessert” when it comes to these cupcakes!

A cake stand holding a batch of pecan pie cupcakes with a bowl of toasted and chopped pecans beside it

What You’ll Need

Let’s review the ingredients that go into the cupcakes, the filling and the frosting. The full amounts are included in the recipe card beneath this post.

Brown Sugar Cupcakes

  • All-Purpose Flour: It’s best to use a food scale, but if you won’t have one use the spoon and level method. Fluff up the flour, then spoon it into your measuring cup bit by bit. Use a butter knife to level it off at the top once the cup is overflowing. This process helps prevent over-measuring.
  • Ground Cinnamon
  • Baking Powder
  • Salt
  • Unsalted Butter: Brought to room temperature.
  • Vegetable Oil: Or canola oil.
  • Granulated Sugar
  • Light Brown Sugar: In contrast to the flour, this should be packed tightly into the measuring cup.
  • Vanilla Extract
  • Large Eggs
  • Milk: Go ahead and grab any kind you’ve got in the fridge. I use 2% milk.

Pecan Pie Filling

  • Light Brown Sugar
  • Dark Corn Syrup
  • Unsalted Butter: Cut into cubes.
  • Large Eggs
  • Vanilla Extract
  • Salt
  • Pecans: Toasted and chopped.

Pecan Pie Buttercream

  • Unsalted Butter: Room temperature.
  • Powdered Sugar
  • Pecan Pie Filling: Some of the cupcake filling will be set aside for the frosting before the pecans are added.

Can I Use Canned Pecan Pie Filling?

I highly, highly recommend making your pecan pie filling from scratch. I promise it’ll be worth it! But if you really have no other option, you can reach for the canned stuff. It just might be hard to add it to the frosting.

A batch of homemade cupcakes garnished with toasted and chopped pecans on a cake stand

How to Make Pecan Pie Cupcakes

Let’s talk logistics! These cupcakes may be fancy, but they’re also easy to make.

Make the Cupcakes

  1. Prep for Baking: Preheat the oven to 350°F and prepare a cupcake pan with nonstick liners.
  2. Combine Dry Ingredients: Combine the flour, cinnamon, baking powder and salt in a medium-sized bowl. Set the mixture aside.
  3. Beat Butter, Oil, Sugars & Vanilla: Add the butter, vegetable oil, granulated sugar, brown sugar and vanilla extract to a large mixer bowl and beat until the mixture is light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  4. Add Eggs: Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all of the ingredients are well incorporated.
  5. Start Adding Dry Ingredients: Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Add Milk: Slowly add the milk and mix until well combined. The batter may look a little curdled, but that’s okay.
  7. Finish Adding Dry Ingredients: Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed. Do not over-mix the batter.
  8. Bake: Fill the cupcake liners about 3/4 of the way full and bake the cupcakes for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let Cool: Remove the cupcakes from the oven, transfer them to a cooling rack and allow them to cool completely.

Make the Filling

  1. Combine Everything But Pecans: Combine all of the filling ingredients except for the pecans in a saucepan.
  2. Bring to Boil: Heat the mixture over medium until it begins to boil, stirring it constantly.
  3. Cook: Allow the mixture to boil for 30 seconds, then remove it from the heat and pour it into a bowl.
  4. Set Some Aside: Remove half a cup of the mixture and set it in the fridge to cool completely.
  5. Add Pecans & Chill: Add the toasted pecans to the remaining mixture and stir to combine. Refrigerate the pecan pie filling until it has cooled and thickened.

Make the Buttercream

  1. Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
  2. Start Adding Powdered Sugar: Add about half of the powdered sugar and mix until smooth and well combined.
  3. Add Pie Filling: Add the pecan pie filling that was set aside earlier and mix until the frosting is well combined and smooth.
  4. Add Remaining Powdered Sugar: Add the remaining powdered sugar and mix until smooth.

Build the Cupcakes

  1. Fill Cupcakes: Use a cupcake corer or a knife to remove the centers of the cooled cupcakes. You can discard the cores since you won’t need them. Fill each cored cupcake with one tablespoon of the filling.
  2. Frost & Garnish: Pipe the buttercream onto the cupcakes (I used Ateco tip 847). Sprinkle on some finely chopped pecans if desired and enjoy!
A cake stand on a countertop with pecan cupcakes on top of it and a cream-colored dishtowel beneath it

Tips for Success

Use these tips to make sure your pecan pie cupcakes are nothing short of perfect.

  • Cream It Like You Mean It: It’s important to cream the butter and oil mixture until you notice it lighten in both color and texture. This indicates that it’s sufficiently combined. You also don’t want to over cream it. Two to three minutes on medium speed should be just right.
  • Avoid Over-Mixing the Batter: Stop mixing your batter as soon as the last of the dry ingredients are well incorporated. If you mix it too much, the cupcakes won’t come out as fluffy.
  • Let Your Cupcakes Cool Completely: You don’t want to core the cupcakes until they’ve fully cooled. If they’re still warm, they’ll be too delicate.
  • Finesse the Frosting: In my experience, this buttercream always has the right consistency. If yours seems too thick, mix in a small amount of cream at a time until it’s just right.
A batch of pecan pie cupcakes on a plastic cake stand with a wooden base

Storage Instructions

These cupcakes should be kept in an airtight container in the fridge. It’s best to enjoy them within 3-4 days. I like to bring them to room temperature before I serve them.

Can I Freeze These?

Yes, you can totally freeze these cupcakes if you’d like. First, place them onto a parchment-lined baking sheet and flash-freeze them until the frosting has solidified (about 2 hours). Wrap each frozen cupcake in clear wrap or foil and freeze them in an airtight container for up to 3 months. Unwrap your cupcakes, thaw them out in the fridge and bring them to room temperature before you dig in.

Read Transcript

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An unwrapped pecan pie cupcake with a bite taken out of it to reveal the gooey filling
Recipe

Pecan Pie Cupcakes

  • Author: Lindsay
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Pecan Pie Cupcakes are a soft brown sugar cupcake stuffed with gooey pecan pie filling and topped with velvety pecan pie buttercream! It’s perfect for fall and will blow your go-to Thanksgiving dessert out of the water!


Ingredients

For the Brown Sugar Cupcakes

  • 1 1/2 cups (195g) all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 2 tbsp (30ml) vegetable oil
  • 1/2 cup (104g) sugar
  • 1/2 cup (112g) packed light brown sugar
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 3/4 cup (180ml) milk

For the Pecan Pie Filling

  • 1/2 cup plus 2 tbsp (140g) light brown sugar
  • 1/2 cup (120ml) dark corn syrup
  • 1/4 cup (56g) unsalted butter, cubed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup (100g) toasted chopped pecans

For the Pecan Pie Buttercream

  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar
  • 1/2 cup (120ml) pecan pie filling, above

Instructions

Make the Cupcakes

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, cinnamon, baking powder and salt in a medium sized bowl and set aside.
  3. Add the butter, oil, sugars and vanilla extract to a large mixer bowl and beat until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Slowly add the milk and mix until well combined. The batter may look a little curdled, but that’s ok.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. 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.
  9. Remove cupcakes from the oven and place on a cooling rack to cool.

Make the Filling

  1. While the cupcakes bake and cool, make the pecan pie filling. Combine all the filling ingredients except the pecans in a saucepan. Heat over medium until it begins to boil, stirring constantly.
  2. Allow to boil for 30 seconds, then remove from the heat and pour into a bowl.
  3. 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.

Make the Frosting

  1. Add the butter to a large mixer bowl and beat until smooth.
  2. Add about half of the powdered sugar and mix until smooth and well combined.
  3. Add the pecan pie filling that was set aside earlier and mix until well combined and smooth.
  4. Add the remaining powdered sugar and mix until smooth. Your buttercream should be a nice, pipe-able consistency, but you can add some cream, if needed.

Build the Cupcakes

  1. To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife. You can discard the cores, since you won’t need them.
  2. Fill the centers of the cupcakes with one tablespoon of the filling for each cupcake.
  3. Pipe the buttercream onto the cupcakes. I used Ateco tip 847. Sprinkle on some finely chopped pecans, if desired.

Notes

  • Makes 12-14 cupcakes.
  • To Store: Serve your cupcakes at room temperature, but store them in an airtight container in the fridge. Enjoy them within 3-4 days.
  • To Freeze: Place cupcakes onto a parchment-lined baking sheet and flash-freeze until frosting has solidified (about 2 hours). Wrap each frozen cupcake in clear wrap or foil and freeze them in an airtight container for up to 3 months. Unwrap, thaw in the fridge and bring to room temperature before enjoying.

Nutrition

  • Serving Size:
  • Calories: 649
  • Sugar: 73.4 g
  • Sodium: 167.5 mg
  • Fat: 33.7 g
  • Carbohydrates: 86.2 g
  • Protein: 4.6 g
  • Cholesterol: 118.8 mg

Keywords: filled cupcakes, gourmet cupcakes, homemade cupcakes, pecan cupcakes

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Recipe rating

13 Comments
  1. Alli

    Grab a fork & plate for this one! I love everything about this recipe, especially having plenty of filling & frosting for generous portions. The frosting pipes beautifully…definitely a keeper!

  2. Jody

    I love pecan anything! The calories and macros of these are pretty darn awful though but I’m gonna make them anyway and enjoy at least one lol. Would using light corn syrup work here? I dont have dark on hand.
    Thanks! I am drooling looking at these.

    1. Lindsay

      Dark corn syrup is going to give the filling the richer flavor and that dark color that you’re used to with pecan pie. I haven’t actually tried the light corn syrup to see exactly how different it would be, but I do recommend the dark. I hope you enjoy them!

  3. Dakeys Supreme Treats

    Can u say yesssssss!
    Working ur supreme artistry baking techniques are well appreciated !!!! , over in Texas is our new it for supreme desserts!! Keep bringing your delicious supreme recipes!! Halloween is going on blast can’t wait !!!!

  4. Nichole

    These look absolutely delicious and I can’t wait to try them! Do you have problems piping the frosting on with the chopped pecan filling in it or do you try to avoid the pecans when you reserve the 1/2 cup of the filling for the frosting?

    1. Lindsay

      The pecan pie filling for the frosting is removed before the pecans are added so that there is no issue with piping it.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29