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

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


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!


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


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.


  • 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.


  • 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