Pecan Pie Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Small saucepan
- 1 toothpick for doneness test
- 1 wire cooling rack
Ingredients
- 1 1/4 cup all-purpose flour sifted
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1 cup pecans chopped and toasted
- 1/2 cup light brown sugar packed
- 1/3 cup light corn syrup
- 1/4 cup unsalted butter melted
- 1 large egg beaten
- 1 teaspoon vanilla extract for filling
- 1/4 teaspoon fine salt for filling
- 1 cup heavy whipping cream chilled
- 2 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract for topping
- 12 pecan halves for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In another medium bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2 to 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, and mix just until combined.
- Fold in 1/2 cup of the chopped toasted pecans with a rubber spatula until evenly distributed.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them to cool completely.
- While the cupcakes cool, combine the brown sugar, corn syrup, melted butter, beaten egg, vanilla, and salt in a small saucepan and whisk until smooth.
- Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens slightly and just begins to bubble, 3 to 5 minutes, then remove from heat.
- Stir the remaining 1/2 cup chopped toasted pecans into the warm filling and let it cool to room temperature so it can thicken further.
- Once the cupcakes are completely cool, use a small knife or cupcake corer to cut a shallow 1-inch-wide cone from the center of each cupcake and reserve the tops.
- Spoon or pipe about 1 tablespoon of the pecan pie filling into the center of each cupcake, then gently place the reserved cake tops back on to cover the filling.
- In a small chilled bowl whip the heavy cream, powdered sugar, and vanilla with a mixer until medium to stiff peaks form.
- Pipe or spoon the whipped cream onto the tops of the filled cupcakes.
- Garnish each cupcake with a pecan half and chill for at least 25 minutes to set before serving.
Notes
For best flavor, toast the pecans in a dry skillet over medium heat for a few minutes until fragrant, then cool before using to keep the nuts crisp in the filling. Be sure the cupcakes and pecan filling are fully cooled before assembling so the whipped cream doesn’t melt and slide off. If you prefer a sweeter dessert, increase the powdered sugar in the whipped cream by 1 to 2 tablespoons, or for a richer pie-like feel, add a splash of bourbon or rum to the filling. Store the cupcakes covered in the refrigerator and let them sit at room temperature for about 10 to 15 minutes before serving so the texture softens and the flavors bloom.
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