Pecan Pie Cupcake Recipe - Laura Kelly's Inklings (2024)

Whip up a yummy batch of autumn goodness with this pecan pie cupcake recipe that is perfect for a Thanksgiving Dessert.

Are you looking for a great Thanksgiving dessert idea? These Pecan Pie Cupcakes are crowned with a delicious velvety Swiss meringue buttercream icing that’s simply delightful. Silky-smooth and light like air, it provides the perfect balance to the rich pecan pie filling. Its delicate sweetness complements the cupcake’s nutty warmth, creating a symphony of flavors that’s second to none.

Ingredients

There are THREE ingredient lists for this recipe and the most amazing thing is that each is used for this dessert but can ALSO be used individually in other baked goodies too. All three recipes that make up these pecan pie cupcakes can be used to create other baked delights.

Here is the ingredient list to make the cupcakes.

• 2 ½ c flour
• 2 t baking powder
• 1 t salt
• 12 T unsalted butter, softened
• ¾ c brown sugar
• ¾ c granulated sugar
• 3 eggs
• 2 t vanilla
• 1 c milk

The ingredients for the Pecan Pie Filling is:

• 2 T. corn starch
• ⅔ c water
• 1 egg yolk
• 1 c chopped pecans
• ½ c brown sugar
• 2 T unsalted butter
• 1 t vanilla

Swiss Meringue Buttercream Icing Ingredients

• 5 egg whites
• 1 ⅔ c brown sugar
• 2 c unsalted butter, softened
• 2 t vanilla
• ½ c pecan halves, for decoration

How to Make the Pecan Pie Cupcakes

There are three steps to making these delicious and gorgeous pecan pie cupcakes. They make the perfect Thanksgiving cupcake sweet treat. The first step is to bake the cupcakes. Grab the full recipe for this delicious version of the mini cakes below. After baking, let them cool on a cooling rack.

Once the cupcakes are baked and cooled, it is time to start the assembly. This can be done immediately upon cooling or at a later time. To assemble the cupcakes – remove the center of each cupcake using a small round teaspoon o a mini cookie scoop. Once the center pieces have all been removed, eat them up!

The filling is probably my favorite part of this recipe. It can be made while the cupcakes are baking or at a later time if the assembly is waiting. NOTE that if you are not assembling and getting ready for serving right away, store the cupcakes in an airtight container to keep fresh.

Once the filling is made and transferred into a piping bag; in the center cavity of each cupcake, pipe the pecan pie filling just until it reaches the top of the cupcake.

The next step is to frost the cupcakes. The recipe for the Swiss Meringue Buttercream Icing is simple and works on these cupcakes as well as any other baked goodies you love to make. Once the frosting is made, transfer to a piping bag with a LARGE STAR TIP! With the frosting, pipe a large mound on each cupcake to conceal the center filling and spiral the frosting upwards to create a mountain peak.

Then add a pecan to the top of each peak of icing for a magical and festive touch.

Pecan Pie Cupcake Frequently Asked Questions:

• We use a Swiss buttercream for the frosting in this recipe. It is super important to make sure there are no greasy remnants in the mixing bowl, beater or spatula. Any fats will prohibit the meringue from forming. Ensure your equipment is clean.
• When you begin to add the butter to the meringue, it may appear curdled. Just keep mixing and it will come together.
• We used piping bags and a large star tip to decorate these cupcakes – both items can be found at most grocery stores, local hobby stores or ordered online.

Some of My FAVORITE Supplies

I love these piping bags. They are great for fillings, frostings and so many other purposes in the kitchen.

This star tip makes beautiful icing peaks. I love to use it with the piping bags.

Directions

1. Preheat the oven to 350 degrees. Line your cupcake pan(s) with liners or spray with non-stick baking spray.
2. In the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar. Cream until smooth and fluffy.
3. Add in the eggs and vanilla and mix well.
4. Combine with the flour, baking powder, and salt. Thoroughly mix – scraping down the sides and mixing again.
5. Add in the milk and combine.
6. Divide the batter equally between the lined cupcake pans and bake in the preheated oven for 16-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely before assembling.
7. While the cupcakes bake and cool – make the pecan pie filling and the frosting.
8. For the pecan pie filling – in a medium sauce pan, whisk together the water, egg yolk, cornstarch, brown sugar and pecans.
9. Cooking over medium heat and stirring occasionally, heat until the mixture comes to a boil. Whisking constantly, boil for one minute.
10. Remove from the heat and add in the butter and vanilla. Whisk until combined. Cool completely before filling the cupcakes. Once cool, transfer the filling to a piping bag, set aside.
11. For the frosting – create a double broiler using the bowl of a stand mixer placed over a large pot filled with about 2 inches of water. Allow the water to come to a boil before starting the frosting.
12. In the bowl of the stand mixer placed over the pot in the double broiler, combine the brown sugar and egg whites. Whisking constantly, continue to heat the mixture for approximately 3-5 minutes. If you have a thermometer, the mixture should reach 160 degrees. Otherwise, dab the mixture and it should no longer be grainy. It will be very sticky!
13. Place the bowl in the stand mixer and whisk on medium speed for about 5-10 minutes or until stiff peaks is achieved and the bowl is no longer warm to the touch.
14. Switch the whisk attachment for a paddle attachment. While the mixer is going on low / medium speed, add the vanilla and slowly add in cubes of butter, mixing well between each addition. The mixture may look curdled at some point – just keep mixing!!! Mix until smooth.
15. Transfer some of the frosting to a piping bag fitted with a large star tip. Set aside until ready to assemble.
16. To assemble – remove the center of each cupcake using a rounded teaspoon or small ice cream scoop. Discard (or eat!) the center pieces.
17. In the center cavity of each cupcake, pipe the pecan pie filling just until it reaches the top of the cupcake. Repeat with remaining cupcakes.
18. With the frosting, pipe a large mound on each cupcake to conceal the center filling and spiral the frosting upwards to create a mountain peak.
19. Place a single pecan half on the point of each frosting peak.

Storage: Cupcakes can be stored in an airtight container in the fridge for up to 2 days.

Sharing is Caring!

Too busy to make this right away?! Pin it for later! Pin this project to your favorite craft board on Pinterest and it’ll be waiting for you when you’re ready.

I would really love to hear what you think about this delicious recipe for pecan pie cupcakes! If you try it out, I would sure like to see it! Share on Instagram,Facebook, or leave a comment/photo on the project pin onPinterest! #LauraKellyDesigns

XOXO,

Laura

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