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Pecan Pie Cupcakes

Gooey Pecan Pie Cupcakes Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup chopped pecans

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk flour, baking powder, and salt together. In another bowl, cream the 1/4 cup softened butter with granulated sugar and 1/2 cup brown sugar until fluffy. Beat in the first egg and 1 teaspoon vanilla, then alternate adding the dry ingredients and milk until just combined.
  3. For the topping, whisk the 1/4 cup melted butter, 1/2 cup brown sugar, corn syrup, second egg, 1/2 teaspoon vanilla, and salt until smooth. Fold in the pecans.
  4. Divide batter among liners (about 2 tablespoons each). Spoon a heaping tablespoon of pecan mixture onto each.
  5. Bake 18-22 minutes until a toothpick in the cake comes out with moist crumbs. Cool in the pan 10 minutes, then remove and serve warm.

Notes

These cupcakes are best served warm, right after the 10-minute cool, when the pecan topping is at its gooiest. If you make them ahead, the topping will set but softens beautifully in the microwave.