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Pecan Pie Cupcakes with Brown Sugar Frosting

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These Pecan Pie Cupcakes capture the classic flavors of pecan pie in a handheld cupcake with rich brown sugar frosting.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 1/2 cup chopped pecans
  • 1/4 cup light corn syrup
  • For Frosting:
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup whole milk
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
  3. Cream the softened butter with brown sugar and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the dry ingredients alternately with milk, mixing until just combined.
  6. Fold in the chopped pecans and corn syrup gently.
  7. Spoon the batter into the muffin cups, filling each about 2/3 full.
  8. Bake for 18 to 20 minutes, until a toothpick comes out clean.
  9. Allow the cupcakes to cool completely on a wire rack before frosting.
  10. Melt butter in a saucepan, add brown sugar, and stir for 2 minutes.
  11. Add milk, bring to a boil, then cool for 10 minutes.
  12. Whisk in powdered sugar and vanilla extract until smooth.
  13. Frost the cooled cupcakes and top with extra chopped pecans if desired.

Notes

Toast pecans for enhanced flavor. Store frosted cupcakes in an airtight container for 2 days. Refrigerate for up to 5 days.

Nutrition

Keywords: pecan cupcakes, dessert, brown sugar frosting, holiday treats, easy baking

Find it online: https://saveurmagique.com/pecan-pie-cupcakes-brown-sugar-frosting-2/