Pecan Pie Cupcakes

Butter pecan cupcakes are topped with a brown sugar cream cheese frosting and toasted pecans for a delicious holiday cupcake!

Course Dessert

Cuisine American

Keyword cupcakes, pecans

Prep Time 30 minutes

Cook Time 23 minutes

Servings cupcakes

Calories 306.27kcal

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.

Using an electric mixer, cream together cream cheese and butter until light and fluffy.
Add in brown sugar and cinnamon and cream 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!