Pecan Pie Cupcakes with a Golden Pecan Topping
These pecan pie cupcakes combine the rich flavors of traditional pecan pie with the ease and fun of a cupcake, topped with a delightful golden pecan topping.
Equipment
- 1 cupcake tray lined with cupcake liners
- 1 Mixing Bowl large
- 1 saucepan
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup chopped pecans
Golden Pecan Topping
- 1/2 cup corn syrup
- 1/4 cup brown sugar
- 1 cup chopped pecans
Instructions
Preparation
- Preheat the oven to 350°F. Line a cupcake tray with liners. In a large mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream. Fold in the chopped pecans.
- In a saucepan, combine corn syrup and brown sugar over medium heat until sugar dissolves. Stir in pecans and remove from heat.
- Spoon the batter into the lined cupcake tray, filling each about 2/3 full. Top each with a spoonful of the pecan topping.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tray for a few minutes before transferring to a wire rack.
Serving
- Once cooled, serve the cupcakes as they are or with a dollop of whipped cream for added indulgence.
Storage
- Store the cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smoother batter. Toast pecans for enhanced flavor.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option. Swap butter and cream with plant-based alternatives for a dairy-free version.
How to Serve: Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage & Freshness: Keep in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Prepare cupcakes a day in advance and top with pecans just before serving for the freshest taste.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option. Swap butter and cream with plant-based alternatives for a dairy-free version.
How to Serve: Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage & Freshness: Keep in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Prepare cupcakes a day in advance and top with pecans just before serving for the freshest taste.