Pecan Pie Cupcakes with Brown Sugar Frosting

There’s something extra special about the desserts that grace our tables during the holiday season. They’re warm, comforting, nostalgic, and often passed down from one generation to the next. These Pecan Pie Cupcakes with Brown Sugar Frosting have all the charm of a classic pecan pie wrapped inside a soft, cinnamon-kissed cupcake. The first time I made them, they were meant for a small fall gathering… and let’s just say there wasn’t a single cupcake left before dinner was even served.

With gooey pecan pie filling baked right into the center and a caramel-like brown sugar frosting swirled on top, these cupcakes are festive enough for Thanksgiving dessert tables yet simple enough for everyday baking. If you’re craving a holiday treat that’s comforting, impressive, and surprisingly easy, this recipe will quickly become a new favorite.

Why You’ll Love Pecan Pie Cupcakes with Brown Sugar Frosting

• Soft, moist cupcakes with cozy hints of cinnamon and vanilla.
• A gooey pecan pie center that tastes like the real thing.
• A rich brown sugar frosting that sets like caramel fudge.
• Perfect for Thanksgiving, Christmas, gatherings, and bake sales.
• Beginner-friendly thanks to the boxed cake mix shortcut.
• The flavor improves even more the next day!

Ingredients You’ll Need

For the Cupcakes

• 1 box yellow cake mix (plus ingredients listed on the box)
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

For the Pecan Pie Filling

• 1 cup chopped pecans
• ½ cup brown sugar
• ½ cup corn syrup
• 2 eggs, lightly beaten
• 2 tablespoon melted butter
• 1 teaspoon vanilla
• Pinch of salt

For the Brown Sugar Frosting

• ½ cup butter
• 1 cup brown sugar
• ¼ cup milk
• 2 cups powdered sugar
• ½ teaspoon vanilla

Tip: Fresh pecans give the filling the best crunch and flavor.

Step-by-Step Instructions

1. Preheat & Prep
   Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Make sure your liners are sturdy — the filling adds richness and moisture.
2. Make the Cupcake Batter
   Prepare the yellow cake mix following the instructions on the package. Once mixed, stir in vanilla and cinnamon. These simple add-ins elevate the cake’s flavor and pair beautifully with the pecan filling.
3. Fill Cupcake Liners
   Spoon the batter into the cupcake liners, filling each one about halfway. This creates room for the pecan filling without overflow.
4. Prepare the Pecan Pie Filling
   In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, lightly beaten eggs, melted butter, vanilla, and a pinch of salt. Mix well until the mixture becomes glossy and evenly combined.
5. Add Filling to Each Cupcake
   Spoon 1 tablespoon of the pecan pie filling mixture on top of the batter in each liner. Don’t stir — the filling naturally sinks and creates a gooey center as it bakes.
6. Bake the Cupcakes
   Bake for 18–22 minutes, or until a toothpick inserted into just the cake portion comes out clean. The pecan filling itself will be slightly sticky — that’s what you want!
7. Start the Brown Sugar Frosting
   While cupcakes bake, begin the frosting. In a small saucepan over medium heat, melt the butter and brown sugar together. Stir often until the mixture begins to bubble.
8. Boil the Frosting Base
   Let the mixture come to a gentle boil. Then remove it from the heat and stir in the milk and vanilla. Allow it to cool for a few minutes to prevent the powdered sugar from melting too quickly.
9. Mix Into Frosting
   Using a bowl, gradually beat in the powdered sugar until the frosting becomes smooth, thick, and spreadable. If it seems too thin, add a little more powdered sugar. If too thick, add a splash of milk.
10. Frost the Cupcakes
    Once the cupcakes are completely cooled, frost them generously with the brown sugar icing. The frosting sets slightly, giving each cupcake a rich, caramel-like finish.

Serving and Storage Tips

How to Serve

These cupcakes are a holiday showstopper! Serve them at:

• Thanksgiving dinner
• Christmas parties
• Office gatherings
• Fall bake sales
• Friendsgiving potlucks

They’re delicious at room temperature, but chilling them for 20–30 minutes can give the pecan filling a firmer, candy-like texture. For a festive touch, sprinkle chopped pecans or a drizzle of caramel on top.

How to Store

• Room Temperature: Store in an airtight container for 1 day.
• Refrigerator: Keeps well for up to 4 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight and frost fresh.

The frosting may firm up in the fridge—just let the cupcakes sit out a bit before serving.

Helpful Notes

• Use fresh pecans for the best crunch and flavor. Stale nuts can taste bitter.
• If your frosting seems runny, it likely needs more cooling time before adding powdered sugar.
• For deeper caramel flavor, use dark brown sugar in both the filling and frosting.
• To prevent overflowing cupcakes, avoid overfilling with batter—halfway is perfect.
• Want extra spice? Add ¼ teaspoon nutmeg or allspice to the cake batter.
• A small ice cream scoop makes evenly sized cupcakes every time.

Frequently Asked Questions

1. Can I use a different cake mix flavor?
Yes! Butter golden, vanilla, or even spice cake mix works beautifully and complements the pecan filling.

2. Why is my frosting too soft?
It probably didn’t cool long enough before the powdered sugar was added. Chill it for a few minutes, then beat again.

3. Can I make these cupcakes ahead of time?
Absolutely. Bake the cupcakes a day ahead, store them in the fridge, and frost them the next morning.

4. Can I replace corn syrup?
Honey or maple syrup work in a pinch, but the filling will be slightly less thick and pie-like.

5. How do I prevent the pecan filling from sinking too much?
It naturally settles, which is what creates the gooey center. If you want a thicker layer, add a teaspoon of filling first, then batter, then another teaspoon.

Final Thoughts

These Pecan Pie Cupcakes with Brown Sugar Frosting are the perfect marriage of cozy fall flavors and classic holiday charm. Every bite delivers soft cake, warm cinnamon, gooey pecan filling, and that dreamy caramel-brown sugar frosting that melts right onto your tongue. I’ve tested this recipe for family gatherings, church potlucks, and holiday parties, and they’ve become a beloved staple year after year.

If you love pecan pie but want something fun, bite-sized, and easy to share, these cupcakes will quickly become a go-to treat. Give them a try, and be sure to share your creations—I’d love to see how beautifully they turn out. Happy baking!