THE RECIPE JOURNAL · Dessert
Straightforward Pecan Pie Cupcakes
These cupcakes bring the rich, nutty flavor of pecan pie into a fun, handheld treat that's perfect for any occasion. With a moist base and gooey topping, they’re sure to satisfy your sweet tooth in the best way.
FROM THE KITCHEN • Straightforward Pecan Pie Cupcakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
First, heat your oven to 350°F (175°C) and give a mini muffin pan a good spray with some floured cooking spray to keep the cupcakes from sticking. In a bowl, mix together the chopped pecans, brown sugar, flour, melted butter, and eggs until everything is well combined. Spoon the mixture evenly into the muffin cups, then pop a whole pecan right in the center of each one. Bake them in the oven for about 18 minutes, or until a toothpick poked in the middle comes out clean. Once they're done, let the cupcakes cool in the pan for a bit before transferring them to a wire rack to cool completely—this usually takes around an hour. Enjoy!
Why you’ll love it
These cupcakes combine the rich, nutty flavor of pecan pie with the convenience of a handheld treat. They are perfect for anyone who loves classic desserts but wants something a little different and fun to serve.
How to serve
Serve these cupcakes slightly warm or at room temperature. They pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce can add an extra touch of sweetness.
Storage & leftovers
Store the cupcakes in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator and bring to room temperature before serving. They can also be frozen for up to one month; thaw overnight in the fridge.
