Pecan Pie Cupcakes have a gooey pecan pie filling in the middle and are topped with a creamy brown sugar buttercream. There’s no better cupcake for Thanksgiving. These cupcakes have so much buttery, crunchy pecan flavor!
To simplify this recipe some, I started with a box of yellow cake mix and baked cupcakes according to the package directions. If you can find Butter Pecan cake mix, it would work really well too.
I then scooped out some of the middle of each cupcake to make room for a gooey and sweet pecan pie filling. It’s a nice little hidden surprise.
The cupcakes are then covered with a velvety smooth Brown Sugar Buttercream made with a dark brown sugar. It really has an awesome flavor that complements the pecan pie filling.
If you’re a fan of pecan pie, you must try these Pecan Pie Cupcakes and scroll down to find more pecan pie-inspired desserts.
Pecan Pie Cupcakes have a gooey pecan pie filling in the middle and are topped with a creamy brown sugar buttercream.
- 1 box yellow cake mix, plus ingredients on back of box
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 2 tablespoons cornstarch
- 3/4 cup light corn syrup
- 4 tablespoons butter, melted
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 heaping cup chopped pecans
- 1 teaspoon vanilla extract
- 3/4 cup packed dark brown sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter, softened and divided
- 4 1/2 to 5 cups powdered sugar
- 1 tablespoon milk
Bake 18 cupcakes according to box directions. Let cool.
In a medium saucepan stir together all filling ingredients EXCEPT pecans and vanilla. Bring to a boil. Remove from heat and stir in pecans and vanilla. Pour into a bowl. Let mixture cool on the counter for 10 minutes and then refrigerate for 1 hour.
Scoop out the center of each cupcake. Fill with filling.
In a small saucepan, bring brown sugar, water, and salt to a boil. Cook for about 1 minute, stirring to dissolve sugar. Add 1/2 cup butter and stir until melted. Let mixture cool to room temperature.
Combine cooled brown sugar mixture and remaining butter in the bowl of an electric mixer. Beat until smooth.
Gradually beat in powdered sugar. Beat in milk.
Using a piping bag fitted with a large tip, frost the cupcakes.
More Pecan Pie Desserts
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