Print

Pecan Pie Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful cupcakes that blend the classic flavors of pecan pie with a moist chocolate cupcake base.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup pecan pie filling

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients until just combined.
  6. Gently fold in the chopped pecans.
  7. Fill each cupcake liner halfway with batter, add a spoonful of pecan pie filling on top, then cover with more batter until they are about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool before serving.

Notes

Cupcakes can be stored in an airtight container for up to 3 days at room temperature, or 1 week in the fridge, and can be frozen for up to 1 month.

Nutrition

Find it online: https://cookingwithmayaa.com/pecan-pie-cupcakes/

Scroll to Top