Name: Pecan Pie Cupcake Recipe
Prep time: 40 min
Cook time: 16 min
Total time: 1 h 26 min
Yield: 24
Ingredients: 2 ½ cups flour; 2 teaspoons baking powder; 1 teaspoon salt; 12 tablespoons unsalted butter, softened; ¾ cup brown sugar; ¾ cup granulated sugar; 3 eggs; 2 teaspoons vanilla; 1 cup milk; 2 tablespoons corn starch; ⅔ cup water; 1 egg yolk; 1 cup chopped pecans; ½ cup brown sugar; 2 tablespoons unsalted butter; 1 teaspoon vanilla; 5 egg whites; 1 ⅔ cups brown sugar; 2 cups unsalted butter, softened; 2 teaspoons vanilla; ½ cup pecan halves, for decoration

If you love to serve a good pecan pie, you’re going to flip for this pecan pie cupcake recipe. It’s a twist on the traditional dessert and it looks (and tastes) amazing.

With this pecan cupcake recipe, you get the same taste as the pie but in a portable form. They’re great for a fall get together, PTA meeting, or a booster club bake sale idea.

Several pecan pie cupcakes on a grey slate surface, next to a grey and red towel and several other cupcakes. — The cupcakes are filled with a rich pecan pie filling and topped with a velvety Swiss meringue buttercream.

RELATED READING: Delicious Apple Cinnamon Cupcake Recipe

What You'll Find On This Page

Pecan Pie Cupcakes

Here at Ruffles and Rain Boots, we love to serve sweet treats to wrap up a delicious holiday spread. And it’s no secret: our creative cupcake recipes are literally Internet famous.

This recipe came about almost by accident. I’m so conditioned to create cupcakes that I took everything out for those instead of a pie! I figured, “Why not?” and this easy cupcake recipe came to be.

If you need to make a grocery store run, bookmark this age to make it easy to come back to when you are ready to create your fall-inspired cupcakes.

Pecan pie cupcakes on a grey slate surface, which sits on a red and grey plaid towel with faux red holiday berries in the background. — This Swiss meringue frosting is light, fluffy, and silky smooth. It’s the perfect companion for these cupcakes.

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Why These Pecan Pie Cupcakes Are The Perfect Recipe

Did you know almost 20% of households serve pecan pie annually? I grew up in the south, so that number seems a bit low…

But these are just as easy to make as the pie and you won’t ever be in danger of burning any crust edges. The nutty flavor of the pecans and the richness of the butter and the brown sugar just work together to produce something heavenly.

They are made to be shared and because this is such a unique recipe, folks will be completely unprepared for the nostalgia they’ll get. They are just right for a fall dessert, a church dinner, fundraiser, or even a potluck.

Close up of a pecan pie cupcake with several other cupcakes in the background, on a grey surface. — Try our Pecan Pie Cupcakes for any meal or event you plan to attend this fall or winter.

Tips For Making This Pecan Pie Cupcake Recipe

Although pecans are harvested from early September to their peak in mid-November, you can find them at your grocery store all year round. Buy pecan halves and chop what’s needed (save a few for the decorations).
When taking the center out of the cupcakes for the filling, you can use a spoon, a melon baller, or a cupcake corer and filling tool. Make sure the cupcakes are completely cooled.
When mixing the milk into your cupcake batter, we recommend it be brought to room temperature and then use it immediately once the chill is gone.

A pecan pie cupcake with a forkful taken out, showing the pecan pie filling on a round grey plate with other cupcakes and faux berries in the background. — If you are looking for the perfect Thanksgiving or Christmas dessert recipe, these pecan pie cupcakes are IT!

Ingredients For Pecan Pie Cupcakes

Below are the ingredients we used to make the pecan cupcakes, filling, and Swiss meringue frosting recipe.

Flour
Baking powder
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla
Milk

The ingredients for the pecan pie cupcakes against a white marble background.

How To Make Pecan Pie Cupcakes

Each step for this recipe is detailed below to make it easy to follow. Keep this page open while you create your cupcakes. If you would rather have a printable recipe, scroll down and select the print button.

White and brown sugar as well as butter in a large metal mixing bowl against a white marble background.

Preheat the oven to 350 degrees. Line your cupcake pan(s) with 24 liners

Combine the butter, brown sugar, and granulated sugar in the bowl of a stand or using an electric hand mixer. Cream until smooth and fluffy.

The batter for the pecan pie cupcakes with 2 egg yolks on top in a large metal mixing bowl against a white marble background.

Add in the eggs and vanilla and mix well.

The wet and dry ingredients for the pecan pie cupcakes in a large metal mixing bowl against a white marble background.

Add in the flour, baking powder, and salt. Mix thoroughly, scraping down the sides as you go.

The batter for the pecan pie cupcakes with milk added in a large metal mixing bowl against a white marble background.

Mix in the milk until thoroughly incorporated.

The batter for the pecan pie cupcakes in a metal muffin pan against a white marble background.

Divide the batter equally between the lined cupcake pans, filling each cavity about 2/3 full, and bake for 16-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely before assembling.

Ingredients and Instructions For The Pecan Filling

Corn starch
Water
Egg yolk
Chopped pecans
Brown sugar
Unsalted butter
Vanilla

Egg yolk, pecans and water in a metal saucepan against a white marble background.

In a medium saucepan, whisk together the water, egg yolk, cornstarch, brown sugar, and pecans. Cook over medium heat and stir occasionally, heating until the mixture boils. Whisk constantly, and boil for one minute.

The filling for the pecan pie cupcakes in a metal saucepan against a white marble background.

Remove from the heat and add in the butter and vanilla. Whisk until combined. Cool completely before filling the cupcakes. Once cool, transfer the filling to a piping bag, and set aside.

Remove the center of each cupcake and discard the center pieces.

In the center cavity of each cupcake, pipe the pecan pie filling just until it reaches the top of the cupcake. Repeat with remaining cupcakes.

Ingredients and Instructions For The Swiss Meringue Frosting

You can cover Swiss meringue frosting on the counter for 1-2 days or place in the fridge for up to 5 days.

Egg whites
Brown sugar
Unsalted butter softened
Vanilla
Pecan halves, for decoration

Brown sugar in a large metal mixing bowl against a white marble background.

Create a double boiler using the bowl of a stand mixer or a large mixing bowl, placed over a large pot filled with about 2 inches of water. Allow the water to come to a boil before starting the frosting.

The ingredients for the Swiss meringue frosting in a large metal mixing bowl against a white marble background.

In the bowl, combine the brown sugar and egg whites. Whisking constantly, continue to heat for approximately 3-5 minutes. If you have a thermometer, the mixture should reach 160 degrees.

Swiss meringue frosting mixture with butter and vanilla added in a large metal mixing bowl against a white marble background.

If using the stand mixer, switch to the paddle attachment. While the mixer is going on low/medium speed, add the vanilla and slowly add in cubes of butter, mixing well between each addition. The mixture may look curdled.

Swiss meringue frosting in a large metal mixing bowl against a white marble background.

Continue to mix until smooth. Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large mound on each cupcake and spiral the frosting upwards to create a mountain peak. Place a single pecan half on the point of each frosting peak.

More Cupcake Recipes You May Like

Minnie Mouse Christmas Cupcakes: This is what the ardent Disney fan needs this holiday season! You can use any flavor of cupcake you like, but we suggest our Lazy Girl’s easy chocolate cupcake recipe.
White Chocolate Peppermint Cupcakes: Everyone will be astonished that these cupcakes were not brought home from your favorite bakery.
Butterfinger Cupcakes Recipe: Get out of your cupcake baking rut and make a few batches of this fan favorite.
Adorable Pretzel Skeleton Cupcakes: These spine-tingling cupcakes are just what your Halloween festivities need!

Please Save or Share

Your shares are how this site grows and I sincerely appreciate it. Please save this recipe to your favorite dessert or cupcake pin board or share it on Facebook.

Several pecan pie cupcakes on a grey surface, which sits on a red and grey plaid towel with faux red holiday berries in the background. — The sweetness of our frosting is the perfect balance to the nuttiness of the cupcakes, creating a flavor profile that is like no other.

Yield: 24 cupcakes

Pecan Pie Cupcake Recipe

Try our Pecan Pie Cupcakes for any meal or event you plan to attend this fall or winter. This is also a great recipe for Thanksgiving or Christmas. The cupcakes are filled with a rich pecan pie filling and are topped with a velvety Swiss meringue buttercream. This frosting is light, fluffy, and silky smooth. Its sweetness is the perfect balance to the nutty warmth of the cupcakes, creating a flavor profile that is like no other.

Prep Time 40 minutes

Cook Time 16 minutes

Additional Time 30 minutes

Total Time 1 hour 26 minutes

Ingredients

For The Cupcakes:

2 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, softened
¾ cup brown sugar
¾ cup granulated sugar
3 eggs
2 teaspoons vanilla
1 cup milk

For The Filling

2 tablespoons corn starch
⅔ cup water
1 egg yolk
1 cup chopped pecans
½ cup brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla

For The Frosting:

5 egg whites
1 ⅔ cups brown sugar
2 cups unsalted butter, softened
2 teaspoons vanilla
½ cup pecan halves, for decoration

Instructions

For The Cupcakes:

Preheat the oven to 350 degrees. Line your cupcake pan(s) with 24 liners
In the bowl of a stand or electric hand mixer, combine the butter, brown sugar, and granulated sugar. Cream until smooth and fluffy.
Add in the eggs and vanilla and mix well.
Add in the flour, baking powder, and salt. Mix thoroughly, scraping down the sides as you go.
Add in the milk and combine.
Divide the batter equally between the lined cupcake pans, filling each cavity about 2/3 full, and bake for 16-18 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely before assembling.

For The Filling:

In a medium saucepan, whisk together the water, egg yolk, cornstarch, brown sugar, and pecans. Cook over medium heat and stir occasionally, heating until the mixture comes to a boil. Whisking constantly, boil for one minute.
Remove from the heat and add in the butter and vanilla. Whisk until combined. Cool completely before filling the cupcakes. Once cool, transfer the filling to a piping bag, and set aside.
Remove the center of each cupcake and discard the center pieces.
In the center cavity of each cupcake, pipe the pecan pie filling just until it reaches the top of the cupcake. Repeat with remaining cupcakes.

For The Frosting:

Create a double boiler using the bowl of a stand mixer or a large mixing bowl, placed over a large pot filled with about 2 inches of water. Allow the water to come to a boil before starting the frosting.
In the bowl, combine the brown sugar and egg whites. Whisking constantly, continue to heat for approximately 3-5 minutes. If you have a thermometer, the mixture should reach 160 degrees.
Place the bowl in the stand mixer, or using an electric hand mixer, whisk on medium speed for about 5-10 minutes or until stiff peaks form and the bowl is no longer warm to the touch.
If using the stand mixer, switch to the paddle attachment. While the mixer is going on low/medium speed, add the vanilla and slowly add in cubes of butter, mixing well between each addition. The mixture may look curdled.
Continue to mix until smooth. Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large mound on each cupcake and spiral the frosting upwards to create a mountain peak. Place a single pecan half on the point of each frosting peak.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 423Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 90mgSodium: 164mgCarbohydrates: 40gFiber: 1gSugar: 29gProtein: 4g

All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.

Sarah Nenni-Daher creator of Ruffles and Rain Boots in black shirt against greenery background.

Meet the Creator

Hi there, I’m Sarah Nenni-Daher. I’m a crafty gal and always have at least 14 projects going at once. I am a crafter, designer, DIYer, and pattern maker. I share my creations here and in the Ruffles and Rain Boots® Shop.

Here at Ruffles and Rain Boots®, you’ll find DIY gnomes, crafts, gifts, cupcakes, laser crafts, and so much more. I love sharing video tutorials over on YouTube and chatting with other crafters in my Facebook groups. We’d love to have you!