Pecan Pie Cupcakes with Brown Sugar Frosting
These Pecan Pie Cupcakes with Brown Sugar Frosting combine everything you love about classic pecan pie with the soft, fluffy texture of a cupcake. A gooey pecan pie filling bakes right in the center, and each cupcake is topped with a rich, caramel-like brown sugar frosting. They’re cozy, festive, and perfect for Thanksgiving, Christmas, or any holiday gathering.
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Prepare cake mix according to package instructions, then stir in vanilla and cinnamon.
- Fill each cupcake liner halfway with cake batter.
- In a bowl, combine all pecan pie filling ingredients and mix well.
- Spoon 1 tablespoon of pecan filling over the batter in each liner.
- Bake 18–22 minutes, or until a toothpick inserted into the cake portion comes out clean.
- For the frosting, melt butter and brown sugar together in a saucepan over medium heat.
- Bring to a boil, remove from heat, and stir in milk and vanilla.
- Let cool slightly, then mix in powdered sugar until smooth and creamy.
- Once cupcakes are completely cooled, frost generously with brown sugar frosting.
Notes
- Use fresh pecans for the best flavor and crunch.
- Allow frosting base to cool slightly before adding powdered sugar to avoid runny consistency.
- For deeper caramel flavor, use dark brown sugar.
- Cupcakes can be made a day ahead and stored unfrosted; frost before serving.