Pecan Pie Cupcakes | Thanksgiving Cupcake Recipe

These Pecan Pie Cupcakes are made with a delicious butter pecan cupcake full of toasted pecans and topped with a brown sugar and cream cheese frosting!

They are the perfect fall and Thanksgiving cupcake! 

pecan cupcakes on a silver tray

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I’m so excited to be sharing these pecan pie cupcakes! They’re perfect for fall celebrations, Friendsgiving and Thanksgiving! They’re so delicious, however, that you can enjoy these any time of year!

Pecan Pie Cupcakes

Are you a pie person or a cake person? It seems people usually fall into one category or the other.

I’m a cake person, if I had to choose. However, I love all the pie flavors during the fall season, especially pecan pie which reigns supreme here in the South!

The smell of buttery, toasted pecans reminds me of my childhood holidays. Delish! 

I wanted to find a way to blend my love for pecan pie and cake into one fabulous Thanksgiving dessert recipe. Behold, Pecan Pie Cupcakes!

They’ll impress your pie and cake fans alike and make your house smell perfectly ready for Thanksgiving. (P.S. Check out even more Thanksgiving Cake Ideas)

Pecan Pie Cupcakes Recipe

The cupcakes are simple to make and use a combination of all-purpose flour and cake flour which I find makes them light and fluffy!

I buy my cake flour, but if you can’t find it locally you can either find it online here or make your own by filling a 1 cup scoop with 2 tablespoons of cornstarch and then filling to the top with all-purpose flour. Sift and use as cake flour! 

There are toasted pecans baked right into the batter of these pecan pie cupcakes.

You can certainly add more or less, however, based on your own pecan preferences! I love pecans, so I add lots!

If you have friends or family coming in town for the holidays and they love pecan pie, you have to add these pecan pie cupcake to your dessert line-up! 

Pecan Pie Cupcakes for Thanksgiving

Brown Sugar Cream Cheese Frosting

The brown sugar frosting is made with cream cheese so it’s fluffy, creamy and absolutely perfect on top of these pecan pie cupcakes.

It’s made with real dark brown sugar whipped into the cream cheese, butter, and powdered sugar. It is heavenly!

I also add a little cinnamon to the frosting which gives it some extra holiday flavor.

It reminds me of the perfect “holiday frosting” that would be delicious on all types of cakes and cupcakes during the holiday season.

I might even frost this apple cake with with it this year too (I usually glaze it with brown sugar glaze but this frosting would be such a delicious alternative). 

Pecan Pie Cupcakes

Topping your pecan pie cupcakes with more pecans is the only way, of course. You can use more toasted pecans or even candied pecans.

I did a mix with one candied pecan and a sprinkling of toasted, chopped pecans. It’s not the holidays around our house without candied pecans so they’re a no-brainer on these cupcakes. 

Thanksgiving Cupcakes - Pecan Pie Cupcakes

I absolutely love these pecan pie cupcakes. They’re full of toasted pecans and holiday flavors! I hope you’ll serve up a tray of them for your Friendsgiving or Thanksgiving! 

For more Thanksgiving dessert ideas, check out my brown sugar pie, butterscotch cinnamon pie and chocolate chess pie!

Pecan Pie Cupcakes for Thanksgiving

Pecan Pie Cupcakes

Butter pecan cupcakes are topped with a brown sugar cream cheese frosting and toasted pecans for a delicious holiday cupcake!
SERVINGS 36 cupcakes
Prep Time 30 minutes
Cook Time 23 minutes


Butter Pecan Cupcakes

  • 1 1/8 cups butter - softened, divided (1 cup + 2 tablespoons)
  • 2 cups pecans - chopped
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup whole milk

Brown Sugar Cream Cheese Frosting

  • 8 ounces cream cheese - room temperature
  • 3/4 cup unsalted butter - room temperature (1 1/2 sticks)
  • 3/4 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 3 cups powdered sugar
  • 2/3 cup pecans - toasted and chopped, for garnish


For the Butter Pecan Cupcakes

  • Preheat oven to 350 degrees.
  • Line a cupcake pan with cupcake liners and set aside.
  • In a large skillet, melt 2 tablespoons of butter and stir in pecans. Toast over medium heat (about 4-5 minutes) but pecans can burn quickly so watch carefully.
  • In the bowl of an electric mixer, cream together remaining butter (1 cup) and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla extract.
  • In a separate mixing bowl, combine all-purpose flour, cake flour, baking powder, salt and cinnamon. Add to mixer, alternating with milk.
  • Using a spoon, fold in the toasted pecans. Fill cupcake liners 2/3 full and bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.

For the Brown Sugar Cream Cheese Frosting

  • Using an electric mixer, cream together cream cheese and butter until light and fluffy.
  • Add in brown sugar and cinnamon and cream together these ingredients for 3-4 minutes.
  • Add powdered sugar, 1 cup at a time until desired consistency is reached. For a thicker frosting, add additional powdered sugar.
  • Pipe frosting onto cooled cupcakes and top with additional pecans or candied pecans!


These pecan pie cupcakes are a perfect addition to your Thanksgiving dessert line-up! Garnish them with toasted or candied pecans! 


Calories: 306.27kcalCarbohydrates: 35.13gProtein: 3.18gFat: 17.86gSaturated Fat: 8.04gCholesterol: 51.21mgSodium: 115.58mgPotassium: 96.49mgFiber: 1.02gSugar: 26.24gVitamin A: 420.52IUVitamin C: 0.06mgCalcium: 40.65mgIron: 0.58mg
Tried this recipe?Let us know how it was!

I have joined up with a bunch of my blogger friends for a Friendsgiving Virtual Potluck!

Be sure to check out the holiday recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas! 

Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic

Main Dishes
Savory Vegetable Crisp from Bree of Baked Bree
Rosemary Lamb Steaks from Danyelle of The Cubicle Chick
Turkey Pot Pie from Kelly of Eat Picks

Side Dishes
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks

Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love

Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces
Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play

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  1. Mary Elizabeth Bowie Guyton says:

    Hi Courtney!
    This recipe looks amazing AND delicious!
    Your Pecan Pie Cupcakes will be on my Thanksgiving dinner dessert table andI know my family will love them! ???????????? Thank you Courtney.

  2. This recipe seems very easy after your explanation. I will definitely try out the pecan pie cupcakes and please share a video of making this recipe if you can.

  3. The flavor was excellent, but mine came out dry. I don’t know what happened.

    1. Mine also came out dry. I’m wondering if the bake time for me was the issue as my husband ate one while still warm and it was incredible. In fact he thought they weren’t done.

  4. Cynthia Lopez says:

    I had no cake flour and used all all-purpose flour. I would recommend starting the baking at 15 min, like most cupcakes because I put mine for 18 min and it was still overdone. Overall, the taste was there and worth a repeat

  5. Mikayla A. says:

    Can I half this recipe to make 18 cupcakes?

    1. Courtney Whitmore says:

      Yes, you can!

  6. Thoughts on making a cake version. Anything besides time to do differently.

  7. I had to change all purpose flour to cake flour by taking 2 tbspoon flour out and replaced with 2 tablespoon corn starch. My cupcakes tasted good but were hard after 12 hours.

    1. Courtney Whitmore says:

      Were they kept at room temperature in an airtight container? Refrigerating cupcakes can make them dry out as will leaving them out in the open, not in an airtight container.

  8. Mine came out dry, just hopped back here to double check the recipe, and the only thing I reduced was the sugar in the frosting. So not sure how I could make them moist

    1. Courtney Whitmore says:

      Hi Lexi, Did you bake them longer? Sometimes over-baking a cupcake even by a little bit will make them dryer rather than moist. Were they stored in an airtight container or eaten right away?

  9. Can you use 1% milk instead of whole milk?

  10. What kind of butter?

  11. This is one of my new favorite cupcake recipes. Everybody absolutely loved them and I now get requests for them from all my friends and colleagues:) not too sweet at all and very very tastful! Also…they are GORGEOUS, wish I could post photos of how well these turned out. Definitely a 10/10 for taste, look, and not too complicated!

  12. Jennifer Connelly says:

    great post

  13. This is one of my new favorite cupcake recipes. Everybody absolutely loved them and I now get requests for them from all my friends and colleagues

  14. Christina says:

    What kind of box cake did you use?

  15. I’m thinking you could use a boxed yellow or white cake mix. Then toast the pecans as stated in recipe to be folded in after making your mix and add in a tsp of cinnamon and a tsp of vanilla. Use melted butter for the oil and milk for the water. I’d probably add a box of instant pudding as well. Bake as directed on the box.

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