Go Back
–+ servings
Pecan Pie Cupcakes with Brown Sugar Frosting

Pecan Pie Cupcakes with Brown Sugar Frosting Bliss

These Pecan Pie Cupcakes with Brown Sugar Frosting blend classic flavors into a moist treat that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups All-purpose flour Substitute with gluten-free flour for gluten-free version.
  • 0.5 cups Brown sugar Light brown sugar can be used as an alternative.
  • 0.5 cups Granulated sugar Can be reduced slightly if desired.
  • 0.5 cups Unsalted butter Substitute with vegan butter for dairy-free option.
  • 2 large Eggs For vegan option, use flax eggs.
  • 1 teaspoon Vanilla extract Use pure vanilla or vanilla bean paste for more intensity.
  • 1 teaspoon Baking powder Ensure it's fresh for best results.
  • 0.25 teaspoon Salt Critical for balance.
  • 1 cups Chopped pecans Can substitute with chopped walnuts.
Frosting Ingredients
  • 0.5 cups Unsalted butter Substitute with vegan butter for dairy-free option.
  • 0.75 cups Brown sugar Light brown sugar can be substituted.
  • 2 cups Powdered sugar Can use a sugar substitute for lower-calorie option.
  • 1 splash Milk Non-dairy milk works fine as a substitute.
  • 1 teaspoon Vanilla extract Keeps the frosting cohesive with the cupcake base.

Equipment

  • Oven
  • cupcake pan
  • Mixing Bowls
  • Hand Mixer
  • spatula
  • Wire rack

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
  2. Cream together ½ cup of unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar until light and fluffy.
  3. Add 2 large eggs and 1 teaspoon of vanilla extract, beating until fully incorporated.
  4. Whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a separate bowl; gradually add this to the wet ingredients.
  5. Gently fold in 1 cup of chopped pecans.
  6. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  9. In a clean bowl, beat ½ cup of butter and ¾ cup of brown sugar until fluffy; gradually add 2 cups of powdered sugar and a splash of milk, mixing in 1 teaspoon of vanilla extract.
  10. Frost the cooled cupcakes generously, garnishing with extra chopped pecans if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Freeze unfrosted cupcakes for up to 3 months.

Tried this recipe?

Let us know how it was!