Okay, confession time: I’m a sucker for anything mini! And pecan pie? Forget about it. Seriously, that gooey, nutty goodness just gets me every time. So, I thought, why not combine the two? That’s how this Pecan Pie Cupcakes recipe was born! What I really love about these little guys is that they’re so easy to whip up – way easier than a full-sized pie, trust me. Plus, portion control! (Okay, maybe not for *me*, but the *idea* is there!). I’ve been baking since I was knee-high to a grasshopper, and these are always a hit at our family get-togethers. They’re like a little bite of heaven!
Why You’ll Adore This Pecan Pie Cupcakes Recipe
Seriously, you NEED these in your life! Here’s why:
- Super easy to make – even I can’t mess them up!
- Quick baking time – under 30 minutes, start to finish!
- Perfect for portion control (if you have willpower!).
- All the classic pecan pie flavor in a cute cupcake. What’s not to love?!
Assembling Your Ingredients for Pecan Pie Cupcakes
Alright, gather ’round, bakers! Before we get started, let’s make sure we have everything we need for these amazing pecan pie cupcakes. You’ll want 1 cup of packed brown sugar – the dark stuff gives it that extra caramelly kick! Then grab 1 cup of chopped pecans (duh!), ½ cup of all-purpose flour, and 2 large eggs. Don’t forget ½ cup of melted butter (not just softened, *melted*!) and a teaspoon of vanilla extract. Easy peasy!
Equipment Needed for Your Pecan Pie Cupcakes Recipe
Okay, before we dive in, let’s make sure you’ve got your gear ready. You’ll need a muffin tin, paper liners (or you can grease it REALLY well!), large bowls, an electric mixer (unless you’re feeling *really* strong!), measuring cups and spoons, and a toothpick to test for doneness. That’s it!
Step-by-Step Guide: Baking Your Pecan Pie Cupcakes Recipe
Preparing the Muffin Tin and Initial Mixing for Pecan Pie Cupcakes
First things first, crank up that oven to 350 degrees F (that’s 175 degrees C for my friends across the pond!). While it’s heating up, line your muffin tin with paper liners. Now, this is important: give those liners a good spritz with cooking spray. Trust me, it’ll save you a headache later! In a big bowl, whisk together the brown sugar, chopped pecans, and flour. Make a little well in the center – like a volcano ready to erupt!
Creating the Batter for Your Pecan Pie Cupcakes Recipe
In another bowl (yes, another one – sorry!), grab your electric mixer and beat those eggs until they’re light and foamy. This usually takes about 3 to 5 minutes. Then, gently fold in the melted butter and vanilla extract. Now, pour that eggy goodness right into the well in your pecan-sugar mixture. Stir it all together until everything is *just* combined. Don’t overmix! We want tender cupcakes, not hockey pucks!
Baking Your Delicious Pecan Pie Cupcakes
Okay, time to get these babies into the oven! Spoon the batter into your prepared muffin tin, filling each cup about 2/3 of the way full. Pop them into the preheated oven and bake for 20 to 25 minutes. They’re done when a toothpick inserted into the center comes out clean and the tops are a beautiful golden brown. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. And try not to eat them all at once!
Ingredient Notes and Substitutions for Your Pecan Pie Cupcakes
Let’s talk ingredients! I always use dark brown sugar ’cause it gives that deep, molasses-y flavor that’s just *chef’s kiss*. But light brown sugar works in a pinch! Not a pecan fan? (Gasp!). Walnuts or even toasted almonds are a yummy substitute in this Pecan Pie Cupcakes recipe. And if you’re looking for a gluten-free option, try almond flour instead of all-purpose. Just be sure to watch them closely – they might bake a little faster!
Tips for Pecan Pie Cupcakes Recipe Success
Want pecan pie cupcakes that are *perfect* every time? Here are my secrets! Don’t overmix the batter – a few streaks of flour are okay. Overmixing makes ’em tough! Make sure your oven temp is accurate (an oven thermometer is your friend!). And let them cool COMPLETELY before you even *think* about frosting… or eating them all. Trust me on this one!
Frequently Asked Questions About This Pecan Pie Cupcakes Recipe
Got questions? I’ve got answers! Here are some of the most common things folks ask me about this Pecan Pie Cupcakes recipe.
Can I use a different type of nut? Absolutely! While pecans are classic, walnuts, almonds, or even a mix of nuts would be delish. Just make sure they’re chopped and toasted for the best flavor!
Can I make these ahead of time? You bet! These pecan pie cupcakes are great made a day or two in advance. Just store them in an airtight container at room temperature.
How do I store the cupcakes? Speaking of storing, keep ’em in an airtight container. They’ll stay fresh for about 3-4 days at room temperature… if they last that long!
Can I freeze these Pecan Pie Cupcakes? Yep! Wrap them individually in plastic wrap, then pop them into a freezer bag. They’ll keep for up to 2 months. Just thaw them completely before enjoying!
Storage and Reheating Instructions for Your Pecan Pie Cupcakes
Got leftovers? (Lucky you!). Store these Pecan Pie Cupcakes in an airtight container at room temperature for up to 3 days. Wanna warm ’em up? A few seconds in the microwave will do the trick! Just be careful not to overheat, or you’ll have a gooey mess!
Nutritional Information Disclaimer
Okay, quick note: I’m not a nutritionist! So, any nutritional info here is just a rough estimate. It really depends on the brands and ingredients you use, ya know?
Share Your Pecan Pie Cupcakes
Made these beauties? Awesome! Leave a comment below and let me know how they turned out. Don’t forget to rate the recipe and share your pics on social media! I wanna see your creations!
Print
Easy Pecan Pie Cupcakes Recipe: Just 6-Step Bliss
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 9 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these mini pecan pies in cupcake form. Easy to make and perfect for any occasion.
Ingredients
- Cooking spray
- 1 cup brown sugar
- 1 cup chopped pecans
- ½ cup all-purpose flour
- 2 eggs
- ½ cup butter, melted
- 1 teaspoon vanilla extract, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
- Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
- Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
- Spoon batter into the muffin tin, filling each cup 2/3 of the way.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Notes
- Adjust vanilla extract to your preference.
Nutrition
- Serving Size: 1 cupcake
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
