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Close-up of a homemade pecan pie cupcakes with creamy frosting, caramel drizzle, and chopped pecans on top, showing a gooey brown pecan filling inside a moist golden cupcake.

Pecan Pie Cupcakes

Moist vanilla cupcakes topped with gooey pecan pie filling and finished with rich brown sugar frosting. These pecan pie cupcakes have all the flavor of classic pecan pie—without the runny mess. Perfect for holidays, parties, or weeknight desserts.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Easy pecan pie cupcakes, Mini pecan pie cupcakes, Old fashioned pecan pie cupcakes, Pecan cupcakes recipe, Pecan Pie Cupcakes, Pecan pie cupcakes using cake mix, Pecan pie cupcakes with brown sugar frosting
Prep Time: 25 minutes
Cook Time: 22 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 17 minutes
Servings: 12 cupcakes
Calories: 420kcal
Cost: $10

Equipment

  • 1 12-cup muffin tin (standard size)
  • 12 Cupcake liners (paper or foil)
  • 2 Mixing bowls (separate wet/dry)
  • 1 Electric mixer (hand or stand)
  • 1 Whisk (for filling)
  • 1 Medium saucepan (for frosting)

Ingredients

For the Cupcakes

  • 1½ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter - softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • ½ cup whole milk

For the Pecan Pie Filling

  • ¾ cup chopped pecans - toasted for best flavor
  • ½ cup light corn syrup - or dark for richer taste
  • ⅓ cup brown sugar - packed
  • 2 tablespoon butter - melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 pinch salt

For the Brown Sugar Frosting

  • ½ cup butter
  • 1 cup brown sugar - packed
  • ¼ cup milk - whole or 2%
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla extract

Optional Toppings

  • pecan halves - garnish
  • caramel sauce - drizzle
  • flaky sea salt - optional

Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and gather ingredients.
  • Beat butter and sugar until light and fluffy. Add eggs and vanilla, then mix in flour, baking powder, salt, and milk until smooth. Fill cupcake liners halfway.
  • Whisk corn syrup, brown sugar, melted butter, egg, vanilla, and salt. Stir in chopped pecans until evenly coated.
  • Spoon 1 tablespoon of pecan filling over each cupcake. Bake 20–22 minutes until a toothpick in the cake part comes out clean and the pecan layer is slightly jiggly. Cool completely.
  • Make brown sugar frosting, spread or pipe onto cooled cupcakes, and top with pecan halves, caramel drizzle, or sea salt if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1cupcake | Calories: 420kcal | Carbohydrates: 52g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 95mg | Fiber: 1g | Sugar: 38g | Vitamin A: 420IU | Calcium: 45mg | Iron: 1.2mg