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Gooey Pecan Pie Cupcakes with Brown Sugar Cream Cheese Frosting

A close-up of a delicious pecan pie cupcake topped with swirled spiced frosting and chopped pecans.
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Capture the rich, nutty flavor of classic pecan pie in a convenient, moist cupcake format. These individual desserts feature a gooey pecan filling baked inside and are topped with a stable, tangy brown sugar cream cheese frosting, making them perfect for holiday baking.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped pecans, divided
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon salt
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream, as needed

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Prepare the Cupcake Base: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Fold in 1/2 cup of the chopped pecans into the batter.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Prepare the Gooey Filling: In a small bowl, whisk together the corn syrup, 1/4 cup brown sugar, 1 egg, 1 tablespoon melted butter, and 1/4 teaspoon salt until smooth.
  8. Carefully spoon about 1 1/2 teaspoons of the pecan pie filling mixture over the top of the batter in each lined cup. Sprinkle the remaining 1/2 cup of chopped pecans over the filling.
  9. Bake for 20 to 24 minutes, or until a toothpick inserted into the cake portion (avoiding the gooey center) comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until combined. Beat in the vanilla extract. Add heavy cream one tablespoon at a time until you reach a smooth, pipeable consistency.
  11. Once the cupcakes are completely cool, pipe or spread the brown sugar cream cheese frosting onto each cupcake. Serve these delicious Thanksgiving cupcakes.

Notes

  • To prevent a soggy bottom, ensure your oven temperature is accurate and do not overfill the liners. The gooey filling will settle slightly during baking.
  • For an extra layer of flavor in the filling, substitute 1 teaspoon of bourbon for 1 teaspoon of the corn syrup.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://delishcraze.com/pecan-pie-cupcakes-recipe-gooey-filling/