Print

Pecan Pie Cupcakes | Thanksgiving Cupcake Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/pecan-pie-cupcakes-thanksgiving-cupcake-recipe/