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Pecan Pie Cupcakes

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!

Pecan Pie Cupcake with a bite take out to show inside.

Start With A Box Of Cake Mix

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.

Pecan Pie Cupcakes topped with brown sugar frosting and a pecan.

Brown Sugar Buttercream

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 Recipe Tips

Plan ahead for this recipe. The filling needs to be refrigerated for 1 hour before the cupcakes are filled with it.

If you don’t have dark brown sugar, you can use light brown sugar.

Pecan Pie Cupcakes with a bite taken out to show inside.

More Pecan Pie Desserts

Pecan Pie Cupcakes

Pecan Pie Cupcakes have a gooey pecan pie filling in the middle and are topped with a creamy brown sugar buttercream. 
PREP: 2 hrs
COOK: 25 mins
SERVINGS: 18
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Ingredients

  • 1 box yellow cake mix, plus ingredients on back of box

Pecan Pie Filling

  • 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

Brown Sugar Frosting

  • 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

Instructions

  • 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.

Make Frosting

  • 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.

Nutrition

Calories: 488kcal
Course: Dessert
Cuisine: Southern
Keyword: Thanksgiving

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Originally published November 21, 2017.

Disclosure: This post may contain affiliate links.

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