Description
Pecan Pie Cupcakes blend Southern charm with delightful dessert innovation. Nutty caramel notes and buttery cake create a miniature tribute to classic pecan pie, promising pure indulgence in each delectable bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 cups granulated sugar
- 4 eggs
- 1 cup whole milk
- 2 cups pecans, chopped
- 3 cups powdered sugar
Flour and Dry Ingredients:
- 1 cup all-purpose flour
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Fat and Flavor Ingredients:
- 1 1/8 cups butter, softened
- 2 teaspoons vanilla extract
- 8 ounces (226 grams) cream cheese, room temperature
- ¾ cup unsalted butter, room temperature
- ¾ cup dark brown sugar
- 1 teaspoon cinnamon
- ⅔ cup pecans, toasted and chopped, for garnish
Instructions
- Heat the oven to 350°F (175°C) and arrange cupcake liners in a muffin tin.
- In a skillet over medium heat, melt of unsalted butter and gently toast pecans for 4-5 minutes, stirring constantly to prevent burning.
- Using an electric mixer, cream of unsalted butter with granulated sugar until the mixture becomes light and fluffy.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next, then blend in vanilla extract.
- Sift together all-purpose flour, cake flour, baking powder, salt, and ground cinnamon in a separate bowl.
- Alternate adding dry ingredients and whole milk to the butter mixture, beginning and ending with the flour mixture to ensure even distribution.
- Delicately fold the toasted pecans into the batter, taking care not to overmix; distribute the batter evenly, filling each cupcake liner about two-thirds full.
- Bake for 21-23 minutes, or until a toothpick inserted into the center comes out clean; allow cupcakes to cool completely on a wire rack.
- For the frosting, beat cream cheese and unsalted butter in a mixer until smooth and creamy.
- Incorporate brown sugar and ground cinnamon into the cream cheese mixture, beating for 3-4 minutes to achieve a uniform consistency.
- Gradually add powdered sugar, one cup at a time, mixing thoroughly until the frosting reaches the desired thickness and smoothness.
- Pipe the frosting onto cooled cupcakes with a decorative swirl, optionally garnishing with additional toasted or candied pecans for an elegant finish.
Notes
- Toasting pecans beforehand intensifies their nutty flavor and adds delightful crunch to the cupcake texture.
- Carefully measuring flour types ensures precise baking chemistry for light, tender cupcake crumb.
- Alternating dry ingredients with milk prevents overmixing and creates smoother, more consistent batter.
- Cream cheese frosting provides rich, tangy complement to sweet pecan-infused cupcake base.
- Extra toasted pecans on top transform simple cupcakes into gourmet-style dessert presentation.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 610 kcal
- Sugar: 54 g
- Sodium: 250 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg