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Pecan Pie Cupcakes with Brown Sugar Frosting

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Tender cupcakes filled with chopped pecans and finished with a rich, brown sugar frosting.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk
  • 1/2 cup chopped pecans
  • 1/4 cup light corn syrup
  • 1/2 cup unsalted butter (for frosting)
  • 1 cup packed light brown sugar (for frosting)
  • 1/4 cup whole milk (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
  3. Cream together the softened butter, 1/2 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by 1 teaspoon vanilla extract.
  5. Gradually mix in the dry ingredients with 1/4 cup whole milk until just combined, then fold in 1/2 cup chopped pecans and 1/4 cup light corn syrup.
  6. Divide the batter into the muffin cups, filling each about 2/3 full.
  7. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
  8. Cool the cupcakes on a wire rack before frosting.
  9. Melt 1/2 cup unsalted butter and 1 cup packed light brown sugar in a saucepan, stirring for 2 minutes.
  10. Add 1/4 cup whole milk, bring to a boil, then let cool before mixing in 2 cups powdered sugar and 1/2 teaspoon vanilla extract.
  11. Frost the cooled cupcakes and top with additional pecans if desired.

Notes

For best results, use room temperature butter and eggs. Store frosted cupcakes at room temperature for up to 2 days.

Nutrition

Find it online: https://easydishestomake.com/pecan-pie-cupcakes-brown-sugar-frosting-2/