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Pecan Pie Cupcakes with Brown Sugar Cream Cheese Frosting

Close-up of a pecan pie cupcakes cut in half, showing the cake, filling, and pecan frosting.
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Make these Pecan Pie Cupcakes for a bite-sized version of the classic dessert. They feature a moist cake base, a gooey pecan filling, and are topped with rich brown sugar cream cheese frosting. This recipe is perfect for Thanksgiving or Christmas baking.

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 granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup pre-made pecan pie filling (for the center)
  • 1 cup chopped pecans (for topping)
  • For the Brown Sugar Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. This creates your moist cupcake recipe base.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. While the cupcakes cool, prepare the Brown Sugar Frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
  8. Add the sifted powdered sugar and brown sugar. Beat on low speed until incorporated, then increase speed to medium-high and beat until smooth.
  9. Mix in the vanilla extract and add milk or cream, one tablespoon at a time, until you reach your desired spreading consistency.
  10. Once the cupcakes are completely cool, use a small knife or apple corer to remove a small plug from the center of each cupcake top.
  11. Spoon about 1 teaspoon of the gooey pecan pie filling into the hole of each cupcake. Replace the removed cake piece lightly on top.
  12. Pipe or spread the brown sugar frosting onto each cupcake. Top with a few chopped pecans for garnish. These are excellent holiday party food.

Notes

  • For a Southern dessert cupcake variation, you can substitute 1/4 cup of the buttermilk with bourbon before mixing into the batter.
  • If you want a richer flavor, use dark brown sugar in the frosting.
  • Make sure your cream cheese and butter are fully softened for the smoothest frosting texture.

Nutrition

Find it online: https://cookingzenith.com/pecan-pie-cupcakes-recipe/