Pecan Pie Cupcakes are the perfect blend of two beloved desserts: rich, buttery pecan pie and soft, fluffy cupcakes. These bite-sized treats combine the nutty goodness of pecans with the warm flavors of brown sugar and vanilla, creating a deliciously gooey filling inside a light cupcake base. Perfect for holidays, special gatherings, or just a sweet indulgence, these cupcakes are a delightful twist on a classic dessert that will satisfy both pie and cupcake lovers alike. Top them with whipped cream or enjoy them on their own for a scrumptious treat.
Ingredients:
- 1 cup all-purpose flour
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1/2 tsp baking powder
- 1/4 tsp salt
- Whipped cream, for topping (optional)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or lightly grease the tin.
- Prepare the batter: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs and vanilla extract, and mix until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add the pecans: Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
- Fill the cupcake tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake the cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly crisp.
- Cool and serve: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Top with whipped cream if desired.
These Pecan Pie Cupcakes are a delightful, handheld version of the classic pecan pie, offering the perfect balance of crunchy pecans and sweet, buttery flavor!
