Pecan Pie Cupcakes Recipes

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EASY PECAN PIE CUPCAKES



Easy Pecan Pie Cupcakes image

No more messy, goopy pecan pie! These cupcakes have the flavor of pecan pie without the mess or silverware to clean up!

Provided by racomom

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

cooking spray with flour
1 cup chopped pecans
1 cup packed brown sugar
½ cup whole wheat flour
⅔ cup melted butter
2 eggs, beaten
24 whole pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a non-stick mini-muffin pan with floured cooking spray.
  • Stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. Spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer cupcakes to a wire rack to cool completely, about 1 hour.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 23.4 g, Cholesterol 58.1 mg, Fat 19.9 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 89.7 mg, Sugar 18.4 g

PECAN PIE CUPCAKES



Pecan Pie Cupcakes image

If you like pecan pie, you'll love these cupcakes!

Provided by FireStarter77

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 35m

Yield 9

Number Of Ingredients 7

cooking spray
1 cup brown sugar
1 cup chopped pecans
½ cup all-purpose flour
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
  • Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
  • Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
  • Spoon batter into the muffin tin, filling each cup 2/3 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 31.1 g, Cholesterol 68.4 mg, Fat 20.1 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 95.2 mg, Sugar 24.4 g

BROWN-BUTTER PECAN PIE CUPCAKES



Brown-Butter Pecan Pie Cupcakes image

These cupcakes were inspired by one of our favorite holiday pies. We toasted the pecans and finely ground them into a flour (replacing some all-purpose flour) to make the cupcakes, and topped them off with a brown-butter frosting you'll want to make again and again (it's perfect on banana bread). Store-bought dulce de leche spooned on top is an easy way to bring on pecan pie's gooeyness.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 12 cupcakes

Number Of Ingredients 16

Cooking spray
1/2 cup pecan halves plus 12 pecan halves, for garnish
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream
2 sticks (16 tablespoons) unsalted butter
2 tablespoons light corn syrup
2 cups confectioners' sugar
Pinch fine salt
4 tablespoons jarred dulce de leche

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
  • Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined.
  • Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.)
  • For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
  • To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans.

PECAN PIE-STUFFED CUPCAKES



Pecan Pie-Stuffed Cupcakes image

Pecan pie in a cupcake is just about as good as it gets. Made with Betty Crocker™ Super Moist™ yellow cake mix, they're stuffed with a gooey pecan filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 24

Number Of Ingredients 16

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons cornstarch
3/4 cup corn syrup
1/4 cup butter, melted
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup chopped pecans, toasted
1 teaspoon vanilla
1 tablespoon unflavored gelatin (from 2 envelopes)
1/4 cup cold water
3 cups whipping cream
2/3 cup powdered sugar
1 1/2 teaspoons vanilla

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs called for on box. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool 10 minutes. Refrigerate 1 hour or until thickened.
  • While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat gelatin mixture over low heat about 2 minutes, stirring constantly, until dissolved. Cool to room temperature, stirring frequently, about 15 minutes.
  • In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate frosting until ready to top cupcakes.
  • With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces. Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
  • If needed, cut off 1/4-inch corner from paper or plastic decorating bag. Fit 1/2-inch star decorating tip into bag. Spoon frosting into bag; pipe frosting in circular motion onto each cupcake. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

PECAN PIE-FILLED CHOCOLATE CUPCAKES



Pecan Pie-Filled Chocolate Cupcakes image

Delight your guests with these delicious chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food and filled with pecan pie - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 18

1 box Betty Crocker™ Super Moist® devil's food or other flavor cake mix
Water, vegetable oil and eggs called for on cake mix box
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons cornstarch
3/4 cup light corn syrup
1/4 cup butter melted
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup chopped pecans, toasted
1 teaspoon vanilla
3 teaspoons unflavored gelatin
1/4 cup cold water
3 cups heavy whipping cream
2/3 cup powdered sugar
1 1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon
24 candied pecans

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, make pecan pie filling and spiced-cream frosting: In 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and vanilla. Let stand 10 minutes; refrigerate 1 hour or until thickened.
  • In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute. Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about 15 minutes, stirring frequently, until cooled to room temperature.
  • In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.
  • To Fill and Frost Cupcakes: With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon pecan pie filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut 1/4-inch opening diagonally across bottom corner of bag; fit 1/2-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve. Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 95 mg, Fat 5, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Cupcake, Sodium 270 mg, Sugar 23 g, TransFat 1/2 g

PECAN PIE CUPCAKES



Pecan Pie Cupcakes image

Make and share this Pecan Pie Cupcakes recipe from Food.com.

Provided by Dreamgoddess

Categories     Dessert

Time 33m

Yield 24 miniature cupcakes

Number Of Ingredients 5

1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients and mix well.
  • Spray a miniature muffin tin with non-stick cooking spray.
  • Fill each 3/4 full.
  • Bake in preheated oven for approx.
  • 18 minutes.

CHOCOLATE-PECAN CUPCAKES



Chocolate-Pecan Cupcakes image

These Chocolate-Pecan Cracker Cupcakes are inspired by a local restaurant's pie recipe. They are rich and yummy! If your marshmallow frosting is too thin, add more powdered sugar, and if it's too thick, add a little milk or heavy cream. -Bonnie De Jong, Holland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

3 large egg whites, room temperature
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup sugar
4 ounces German sweet chocolate, grated
1 cup crushed Ritz crackers (about 25 crackers)
1/2 cup chopped pecans
FILLING:
1/4 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow creme

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans., Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 263 calories, Fat 12g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 153mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN PIE CUPCAKES



Pecan Pie Cupcakes image

NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out. Also don't fill the pan to the very top, they will overflow if you do.

Provided by bunnybb

Categories     Dessert

Time 38m

Yield 12 2 PER SERVING, 6 serving(s)

Number Of Ingredients 5

1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine all ingredients and mix well.
  • Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!).
  • Fill each 3/4 full.
  • Bake in preheated oven for approx 18 minutes.

Nutrition Facts : Calories 507.6, Fat 35.2, SaturatedFat 14.6, Cholesterol 116.2, Sodium 214.3, Carbohydrate 46.6, Fiber 2, Sugar 36.4, Protein 5.1

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