There’s something incredibly comforting about biting into a pecan pie cupcake, its sweet, nutty flavor instantly reminding you of cozy family dinners and festive occasions. This delightful recipe combines the best of both worlds, featuring the rich, buttery essence of pecan pie nestled within a fluffy cupcake. Perfect for holidays, parties, or simply as an every-now-and-then treat, these cupcakes are sure to be a hit!
When I first attempted these cupcakes, I was drawing on cherished memories of baking with my grandmother during the holidays. She would use her prized pecans, meticulously harvested from the ancient tree in her backyard. Every time I bake these cupcakes, I’m transported back to those warm afternoons filled with laughter and the irresistible aroma of freshly baked sweets. It truly feels like a piece of home, packaged in a perfect little cup.
Why You’ll Love This Recipe
This recipe is a celebration of flavors and textures. You’ll love how the crunchy, caramelized pecans beautifully contrast with the soft, moist crumb of the cupcake. The blend of brown sugar and butter gives it an irresistible richness that feels luxurious yet simple. It’s also incredibly straightforward to make, perfectly balancing sophistication with ease, making it ideal for bakers of all skill levels.
Ingredients Notes
The heart of this recipe lies in its choice of ingredients. Use fresh, quality pecans for a memorable nutty taste and make sure you get unsalted butter to control the flavor balance. If you’re unable to find buttermilk, a simple mix of milk and lemon juice will suffice. For an interesting twist, consider adding a splash of bourbon to the batter for a depth of flavor.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a dozen muffin tins with cupcake liners to prepare for baking.
Step 2
In a large bowl, cream together the butter and brown sugar until light and fluffy. This usually takes about two minutes with an electric mixer set to medium speed.
Step 3
Add the eggs one at a time, mixing each until fully incorporated. Stir in the vanilla extract and a gentle splash of bourbon if using.
Step 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture.
Step 5
Gently fold in the chopped pecans, ensuring they’re evenly distributed throughout the batter. Divide the mixture among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Storage Options
These cupcakes can be stored in an airtight container at room temperature for up to three days. To extend their freshness, keep them in the refrigerator for up to a week. For longer storage, these cupcakes can be frozen for up to three months; thaw them overnight in the fridge before serving. When reheating, a quick zap in the microwave will revive their freshly-baked texture.
Variations & Substitutions
For a delightful vegan version, replace the eggs with flaxseed meal and water mixture and use almond milk as a substitute for buttermilk. You could also incorporate chocolate chips or top them with a cream cheese frosting for an added layer of flavor. If serving these to a crowd with nut allergies, consider using sunflower seeds as a pecan substitute.
Serving Suggestions
These pecan pie cupcakes are perfectly delightful on their own, but can also be a showstopper dessert topped with a dollop of whipped cream and a drizzle of caramel sauce. They’re ideal for Thanksgiving spreads, family gatherings, or as a thoughtful homemade gift for loved ones.
Frequently Asked Questions
Can I make these cupcakes gluten-free? Yes, simply substitute the all-purpose flour with a gluten-free baking mix. Ensure your other ingredients, like baking powder, are certified gluten-free to prevent cross-contamination.
Do I have to use pecans? While pecans are traditional, you can substitute walnuts or even almonds for a different flavor profile. Remember, each nut provides its unique taste and texture, so feel free to experiment!
What if I don’t have buttermilk? No buttermilk? No problem! Create a homemade version by mixing one cup of milk with one tablespoon of lemon juice or white vinegar. Let it sit for five minutes to curdle, and you’ve got a quick alternative at your disposal.
Pecan Pie Cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter melted
- 2 eggs large
- 1 teaspoon vanilla extract
- 1 cup pecans chopped
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, combine the melted butter, eggs, and vanilla extract. Add to the dry ingredients and mix until just combined.
- Fold in the chopped pecans and distribute the batter evenly among the cupcake liners.
- Bake in preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
