Description
Southern pecan pie cupcakes blend classic dessert flavors into irresistible miniature treats. Nutty, caramel-rich cupcakes deliver pure comfort with each delightful bite you’ll savor.
Ingredients
Scale
- 2 cups (480 ml) granulated sugar
- 4 eggs
- 1 cup (240 ml) whole milk
- 2 cups pecans, chopped
- 3 cups (360 g) powdered sugar
- 1 cup (125 g) all-purpose flour
- 2 cups (240 g) cake flour
- 2 tsps baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 1/8 cups (256 g) butter, softened
- 2 tsps vanilla extract
- 8 oz (226 g) cream cheese, room temperature
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup dark brown sugar
- 1 tsp cinnamon
- ⅔ cup pecans, toasted and chopped, for garnish
Instructions
- Preparation: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners, creating a warm, inviting baking environment.
- Pecan Roasting: In a skillet, gently toast pecans over medium heat, carefully stirring to develop a rich, nutty flavor without scorching, then set aside to cool.
- Batter Foundation: Cream butter and sugar using an electric mixer until the mixture transforms into a light, airy texture, creating the perfect base for the cupcakes.
- Wet Ingredients Fusion: Introduce eggs one at a time, ensuring complete incorporation, then blend in vanilla extract to enhance the overall flavor profile.
- Dry Ingredient Combination: Sift together flour, baking powder, salt, and ground cinnamon, creating a smooth, lump-free dry mixture that will provide structure to the cupcakes.
- Batter Assembly: Carefully alternate adding dry ingredients and milk to the butter mixture, gently folding in the toasted pecans and distributing the batter evenly among the cupcake liners, filling each about two-thirds full.
- Baking Process: Place the cupcakes in the preheated oven and bake for 21-23 minutes, watching for a golden-brown finish and testing with a toothpick for doneness; allow to cool completely on a wire rack.
- Frosting Creation: Whip cream cheese and butter until smooth, then gradually incorporate brown sugar and cinnamon, beating to develop a creamy, rich consistency.
- Final Frosting Touch: Slowly add powdered sugar, mixing until the frosting reaches a perfect, spreadable texture that will beautifully crown the cupcakes.
- Decoration and Serving: Pipe the frosting onto the cooled cupcakes with an elegant swirl, garnishing with additional toasted pecans for a stunning presentation that captures the essence of a classic pecan pie.
Notes
- Toast Pecans Carefully: Constant stirring prevents burning and develops a rich, nutty flavor that elevates the entire cupcake.
- Ingredient Temperature Matters: Ensure butter and eggs are at room temperature for smoother mixing and better batter consistency.
- Avoid Overmixing: Gently fold pecans into batter to maintain a light, tender cupcake texture and prevent tough, dense results.
- Frosting Consistency Tips: Add powdered sugar gradually to control thickness and prevent a grainy or runny cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 550
- Sugar: 47 g
- Sodium: 210 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg