Description
Bake moist cupcakes that taste like classic pecan pie, complete with a gooey center and topped with rich brown sugar frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup chopped pecans, divided
- 1/2 cup light corn syrup
- 1/4 cup granulated sugar
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- For Frosting: 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/4 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the 2 eggs one at a time, then stir in the vanilla extract.
- Alternate adding the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined. Fold in 1/2 cup of the chopped pecans.
- Fill each cupcake liner about two-thirds full with batter.
- Prepare the gooey filling: In a small saucepan, whisk together the corn syrup, granulated sugar, 1 egg, melted butter, and salt. Heat over medium-low heat, stirring constantly, until the mixture thickens slightly, about 3 to 4 minutes. Do not boil.
- Spoon about 1 teaspoon of the warm gooey filling into the center of the batter in each cupcake.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the cake portion (avoiding the filling) comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: Beat the butter until smooth. Gradually add the powdered sugar and brown sugar, beating until combined. Add the heavy cream and vanilla extract. Beat on medium-high speed until light and fluffy.
- Once cupcakes are completely cool, pipe or spread the brown sugar frosting on top. Sprinkle the remaining 1/2 cup of chopped pecans over the frosting.
Notes
- For a richer flavor, substitute 1 tablespoon of the buttermilk with bourbon when making the cupcake batter.
- If you prefer a less gooey center, you can mix the filling ingredients but skip the heating step, using it as a thick liquid center instead.
- Keep the cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 45
- Sodium: 210
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
- Cholesterol: 75