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Gooey Pecan Pie Cupcakes with Brown Sugar Frosting

A close-up of freshly baked pecan pie cupcakes topped with brown, swirled frosting and chopped pecans.
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Capture the rich, sticky flavor of classic pecan pie in a moist, handheld cupcake. These indulgent treats feature a gooey filling and are topped with a dreamy brown sugar frosting, making them perfect for your next holiday gathering.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, toasted
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon salt
  • For the Frosting:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the Cupcakes: 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 1 cup of brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  5. Fold in the 1 cup of toasted chopped pecans.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Prepare the Gooey Filling: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, melted butter, and salt until smooth.
  8. Spoon about 1 teaspoon of the pecan pie filling mixture over the top of the batter in each cupcake. The filling will sink slightly during baking.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool completely in the pan before removing.
  10. Prepare the Brown Sugar Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and 1/4 cup brown sugar, beating until smooth. Add the vanilla, salt, and milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  11. Once cupcakes are cool, pipe or spread the brown sugar frosting on top. Sprinkle with extra chopped pecans if desired.

Notes

  • Toasting the pecans before adding them to the batter deepens their flavor, which is key for that classic pecan pie taste.
  • For an extra layer of flavor, add 1 teaspoon of bourbon to the gooey filling mixture. This creates a wonderful bourbon pecan dessert profile.
  • If you are making these for a crowd, these bite sized treats are easy to transport and serve.

Nutrition

Find it online: https://kitchenuser.net/pecan-pie-cupcakes-gooey-filling/