Description
Experience the nostalgic comfort of a Southern holiday table with these Pecan Pie Cupcakes. These tender, butter-laden cakes are infused with toasted pecans for an earthy crunch, topped with a velvety brown sugar cream cheese frosting that perfectly captures the essence of a caramelized pecan pie filling. They offer a refined, handheld evolution of a classic, making them an ideal, stress-free dessert for any gathering.
Ingredients
1 1/8 cups unsalted butter, softened (divided)
2 cups chopped pecans
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup whole milk
8 ounces cream cheese, softened
1 cup brown sugar, packed
Instructions
Preheat your oven to 350°F and line cupcake tins with paper liners.
In a skillet, lightly toast the chopped pecans over medium heat until fragrant, then set aside.
In a large bowl, cream together 1 cup of softened butter and granulated sugar until fluffy.
Add eggs one at a time, followed by the vanilla extract, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, ending with the flour.
Fold in half of the toasted pecans into the batter.
Fill the cupcake liners about two-thirds full and bake for 18-22 minutes or until a toothpick comes out clean.
While cooling, beat the remaining 2 tablespoons of butter with the cream cheese and brown sugar until smooth to create the frosting.
Frost the cooled cupcakes and garnish with the remaining toasted pecans.
Notes
Ensure all ingredients are at room temperature for the best emulsion. You can store these in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg