I keep coming back to this recipe because it blends simple cupcake batter with that unmistakable pecan pie flavor. The corn syrup adds moisture, the pecans bring crunch, and the brown sugar frosting ties everything together beautifully. I also like that they feel special without being complicated to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
For the frosting 1/2 cup unsalted butter 1 cup light brown sugar, packed 1/4 cup whole milk 2 cups powdered sugar 1/2 teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F and lining a 12-cup muffin pan with paper liners. In a medium bowl, I whisk together the flour, baking soda, and salt and set it aside.
In a large bowl, I cream the softened butter with the brown sugar and granulated sugar until light and fluffy. I beat in the eggs one at a time, then stir in the vanilla extract. I add the dry ingredients alternately with the milk, mixing just until everything is combined.
I gently fold in the chopped pecans and corn syrup, then divide the batter evenly between the muffin cups, filling them about two-thirds full. I bake the cupcakes until a toothpick inserted in the center comes out clean, then let them cool completely.
For the frosting, I melt the butter in a small saucepan over medium heat, add the brown sugar, and stir constantly for a couple of minutes. I slowly add the milk, bring it to a boil, then remove it from the heat and let it cool slightly. I whisk in the powdered sugar and vanilla until smooth, then frost the cooled cupcakes generously.
Servings and Timing
I usually get 12 cupcakes from this recipe. Prep time takes about 20 minutes, baking takes around 20 minutes, and the total time comes to roughly 40 minutes.
Variations
I sometimes sprinkle extra chopped pecans on top of the frosting for more crunch. When I want deeper flavor, I use dark brown sugar instead of light brown sugar. I’ve also added a pinch of cinnamon to the batter for a warm, spiced note.
Storage/Reheating
I store these cupcakes in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them and bring them back to room temperature before serving for the best texture.
FAQs
Can I make these cupcakes ahead of time?
I often bake them a day in advance and frost them the next day without any issues.
Do these cupcakes taste like pecan pie?
I think they do, especially because of the corn syrup and pecans that mimic classic pecan pie filling.
Can I use dark corn syrup instead of light?
I’ve used dark corn syrup before, and it gives a deeper, more molasses-like flavor.
Why is my frosting grainy?
I make sure the brown sugar fully dissolves while cooking and whisk the powdered sugar in gradually.
Can I freeze these cupcakes?
I freeze the unfrosted cupcakes and add the frosting after thawing for the best results.
Conclusion
I love these pecan pie cupcakes because they capture everything I enjoy about pecan pie in a soft, fluffy cupcake form. With their rich flavor and smooth brown sugar frosting, they’re a dessert I’m always happy to make and share.
These moist cupcakes bring the flavor of classic pecan pie into a soft, buttery treat topped with rich brown sugar frosting.
Ingredients
For the Cupcakes:
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup light brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup whole milk
½ cup chopped pecans
¼ cup light corn syrup
For the Brown Sugar Frosting:
½ cup unsalted butter
1 cup packed light brown sugar
¼ cup whole milk
2 cups powdered sugar
½ teaspoon vanilla extract
Instructions
Preheat & Prepare Pan:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter & Sugars:
In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs & Vanilla:
Beat in eggs one at a time, then mix in vanilla.
Combine Batter:
Add dry ingredients to the wet mixture in batches, alternating with milk. Mix until just combined.
Add Pecans & Corn Syrup:
Fold in chopped pecans and corn syrup until evenly distributed.
Fill & Bake:
Spoon batter into prepared muffin cups, filling about ⅔ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let cupcakes cool completely on a wire rack before frosting.
Make the Frosting:
In a saucepan, melt butter over medium heat. Add brown sugar and stir constantly for 2 minutes.
Add milk, bring to a boil, then remove from heat and let cool for 10 minutes.
Whisk in powdered sugar and vanilla until smooth and creamy.
Frost:
Frost each cupcake with a generous swirl of frosting. Optional: sprinkle chopped pecans on top.
Notes
Use softened butter for best creaming results.
Add extra chopped pecans on top for texture and visual appeal.
Store cupcakes in an airtight container at room temperature for 2–3 days.
