Pecan Pie Cupcakes | Thanksgiving Cupcake Recipe

Introduction

Looking for a festive dessert that combines the best of pie and cake? These Pecan Pie Cupcakes deliver the rich, buttery flavor of pecan pie in a light, fluffy cupcake form. Perfect for Thanksgiving or any fall gathering, they’ll satisfy both pie lovers and cake fans alike.

Ingredients

• 1 cup all-purpose flour
• 1 cup cake flour (or homemade: 2 tbsp cornstarch + all-purpose flour to fill 1 cup, sifted)
• 1 cup toasted pecans, chopped
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• For the Brown Sugar Cream Cheese Frosting:
• 4 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ cup dark brown sugar, packed
• ½ tsp ground cinnamon
• Extra toasted and candied pecans for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Step 2: In a bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
3. Step 3: In a separate large bowl, beat the softened butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Step 4: Alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Step 5: Fold in the toasted chopped pecans to the batter.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely.
8. Step 8: While cupcakes cool, prepare the frosting by beating cream cheese and butter together until smooth. Gradually add powdered sugar, brown sugar, and cinnamon and beat until fluffy.
9. Step 9: Frost the cooled cupcakes generously with the brown sugar cream cheese frosting.
10. Step 10: Top each cupcake with extra toasted and candied pecans for garnish.

Tips & Variations

• To make homemade cake flour, combine 2 tablespoons cornstarch with all-purpose flour to make 1 cup, then sift before using.
• Adjust the amount of pecans in the batter to suit your preference—more for crunch, less for a subtler flavor.
• Try swapping candied pecans for walnuts if preferred, or sprinkle a pinch of sea salt on the frosting to balance sweetness.
• For a stronger holiday flavor, add a pinch of nutmeg or cloves to the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 2 months and frost them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and store them in the refrigerator, then frost just before serving.

What if I don’t have cake flour?

You can make a substitute by mixing 2 tablespoons cornstarch with all-purpose flour to measure 1 cup total, then sift before using. This mimics the texture of cake flour and keeps cupcakes light and fluffy.

Pecan Pie Cupcakes | Thanksgiving Cupcake Recipe

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Pecan Pie Cupcakes combine the rich, nutty flavor of classic pecan pie with the light, fluffy texture of cake. These cupcakes are filled with toasted pecans in the batter and topped with a creamy brown sugar cream cheese frosting spiced with cinnamon, making them a perfect Thanksgiving or holiday dessert that pleases both pie and cake lovers alike.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 cup all-purpose flour
• 1 cup cake flour (or homemade: 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch, sifted)
• 1 cup toasted pecans, chopped
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Brown Sugar Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 cup dark brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Topping

• Toasted chopped pecans, for garnish
• Candied pecans, for garnish (optional)

Instructions

1. Prepare the Pecans: Toast the pecans in a dry skillet over medium heat for 4-5 minutes until fragrant and lightly browned. Chop them roughly and set aside to cool.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in vanilla extract until fully combined.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix just until combined; do not overmix.
6. Fold in Toasted Pecans: Gently fold the cooled toasted pecans into the batter for even distribution.
7. Fill Cupcake Liners: Line a cupcake pan with liners and fill each about two-thirds full with batter.
8. Bake: Bake cupcakes in a preheated 350°F (175°C) oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Remove cupcakes from oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. Make the Frosting: Beat cream cheese and butter together until creamy. Gradually add powdered sugar and brown sugar, mixing until smooth. Stir in cinnamon and vanilla extract.
11. Frost Cupcakes: Once cupcakes are cool, frost them generously with the brown sugar cream cheese frosting.
12. Garnish: Top each cupcake with toasted chopped pecans and one candied pecan if desired for a festive presentation.

Notes

• If cake flour is unavailable, make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup.
• Toasting pecans enhances their flavor and adds crunch to the cupcakes.
• The brown sugar cream cheese frosting pairs well with many holiday desserts and is slightly spiced with cinnamon for warmth.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.
• Candied pecans add a special holiday touch and extra sweetness but are optional.

Keywords: pecan pie cupcakes, Thanksgiving cupcakes, holiday dessert, pecan cupcakes, brown sugar cream cheese frosting, toasted pecan dessert