Pecan Pie Filled Brown Sugar Cupcakes
Who doesn’t love the rich, gooey goodness of pecan pie? And who can resist the indulgence of a perfectly crafted cupcake? Now, imagine combining these two beloved treats into one irresistible dessert. That’s right, we’re talking about pecan pie-filled brown sugar cupcakes. This delectable fusion of flavors has everything you need for the perfect Thanksgiving dessert. With a buttery brown sugar cupcake base, a creamy pecan pie filling, and a decadent brown sugar cream cheese buttercream frosting, these cupcakes are a true taste sensation. In this article, we’ll dive into the world of pecan pie-filled brown sugar cupcakes and show you how to create your own mouthwatering batch at home.
Pecan Pie-Filled Cupcakes: Combining the holiday popular flavor of pecan pie with delicate brown sugar cupcakes, offers the best of both desserts. All this deliciousness is hidden under a layer of brown sugar frosting. With one bite, watch as your guest’s eyes widen with amazement at the hidden treasure of a scoop of pecan pie filling inside these Christmas Party Cupcakes.
Let’s Make Pecan Pie Filling
There’s nothing like having a jar of pecan filling handy for last-minute desserts. Just like Grandma used to make but without the crust. This filling is amazing on top of pancakes or waffles, stirred into oatmeal, spread on bread pudding, or spooned into cupcakes….for many more ideas click here→HOW TO MAKE GRANDMAS PECAN PIE FILLING. HOW TO MAKE THE PIE FILLING IS EASY—add all the ingredients to a medium saucepan and simmer for 6-8 minutes.
How to Store Pecan Pie Filling
You can leave the filling on the counter at room temperature for a couple of days. With proper refrigeration, you can enjoy pecan pie filling for up to a week. If you wish to store it longer, put it in the freezer. It will stay fresh for up to 4 months.
How to Freeze Cupcakes
The only way to preserve your cupcakes for a few days is by freezing. The key is to freeze the cupcakes as soon as they’ve completely cooled (WITH OR WITHOUT FILLING). Not the next day or a couple of days. THE DAY. This works for frosted and non-frosted cupcakes. For Freezing Frosted Cupcakes: Place them in a container for cupcakes ( I use the same ones the bakery uses). Wrap the filled container with plastic wrap and freeze. HOW TO GET THE SAME CUPCAKE CONTAINERS THAT YOU SEE AT YOUR GROCERY STORE BAKERY: Ask! If you only need a few you can usually purchase them from your grocery store bakery. If you need a lot you can also order them online. For Cupcakes Without Frosting: Place them in a labeled zip-top bag. Freeze flat. They will stay fresh as the day you baked them.
How to Store Frosting
Frostings that are made with shortening can be stored at room temperature in an air-tight container on the counter for up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air-tight lid for up to 2 weeks or freezer for up to 3 months.
The Best Tool for the Job
Below are my top THREE tools to use for hollowing out a cupcake. 1. The wide end of a piping tip 2. A melon ball scoop 3. A paring knife. They all work equally well.
Tips on How to Get a Light and Fluffy Frosting
- Good ingredients “real” butter, not margarine
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting for at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s not as hard as you might think.
How to Make Cake Flour at Home
For every cup of cake flour called for in a recipe, measure one cup of all-purpose flour, remove 2 tablespoons of the flour, and then add the flour to a mixing bowl. Add in 2 tablespoons of cornstarch and whisk well to combine.
Easy to make Candied Pecan Cupcake Toppers
Spread pecans on a sheet pan. Preheat oven to 350°. Place pecans in the oven and toast (about 3-5 minutes). In a small saucepan add toasted pecans, sugar, and water. Over medium-high heat, bring the sugar mixture to a boil, reduce the heat, and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed. Pour pecans (separated) onto a piece of parchment paper to cool
How to Store Pecan Pie-Filled Brown Sugar Cupcakes
FOR JUST THE CUPCAKES: The only way of preserving your cupcakes past a few days is by freezing them. The key is to freeze the cupcakes as soon as they’ve completely cooled (WITH OR WITHOUT FILLING). Not the next day or a couple of days. THE DAY. This works for frosted and non-frosted cupcakes. For Freezing Frosted Cupcakes: Place the cupcakes in a container made for holding cupcakes ( I use the same ones the bakery uses). Wrap the filled container with plastic wrap and freeze. HOW TO GET THE SAME CUPCAKE CONTAINERS THAT YOU SEE AT YOUR GROCERY STORE BAKERY: Ask! If you only need a few you can usually purchase them from your grocery store bakery. If you need a lot you can also order them online. For Cupcakes Without Frosting: Place them in a labeled zip-top bag. Freeze flat. They will stay fresh as the day you baked them.
JUST THE PECAN PIE FILLING: You can leave the filling on the counter at room temperature for a
couple of days. With proper refrigeration, you can enjoy pecan pie filling for up to a week. If you wish to store it longer, put it in the freezer. The filling will stay fresh for up to 4 months.
JUST THE BROWN SUGAR CREAM CHEESE FROSTING: Anything made with cream cheese should always be stored in the refrigerator.
FOR THE COMPLETED CUPCAKES (filled and frosted): Store cupcakes in an airtight container in the refrigerator. If stored properly in the refrigerator, the cupcakes should stay fresh for up to 7 days.
MORE HOLIDAY CUPCAKE RECIPES
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In conclusion, pecan pie-filled brown sugar cupcakes are the perfect combination of two beloved desserts. They offer a unique twist on traditional cupcakes and are sure to satisfy any sweet tooth. We outlined how easy it is to make these delectable treats, the ingredients that make them so irresistible, and the step-by-step process for creating your own batch. It’s clear that these cupcakes are not just a dessert, but a form of art. So go ahead, whip up a batch, and share them with your friends and family. Let these cupcakes be the centerpiece of your next gathering and enjoy the deliciousness that they bring. And who knows, perhaps you’ll come up with your own unique twist on this classic recipe. The possibilities are endless, so keep exploring and creating. Happy baking!💗Sheryl
Pecan Pie-Filled Brown Sugar Cupcakes
Combining the holiday popular flavor of pecan pie with delicate brown sugar cupcakes, offers the best of both desserts. All this deliciousness is hidden under a layer of brown sugar frosting. With one bite, watch as your guests eyes widen with amazement from the hidden treasure of a scoop of pecan pie filling inside these Christmas Party Cupcakes.
Ingredients
For the Cupcakes:
- 1 cup unsalted butter, softened
- 2 cups dark brown sugar, packed
- 4 large eggs, room temperature
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
For the Pecan Pie Filling:
- link below
For the Brown Sugar Frosting:
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1½ teaspoons vanilla extract
- 4 cups powdered sugar
- 1 cup dark brown sugar, packed
- 1 tablespoon milk
Optional Candied Pecan Topping:
- 30-33 pecan halves
- 2 tablespoons granulated sugar
- 2 tablespoons water
Instructions
For the Cupcakes:
- Preheat oven to 350°. Line cupcake pans with regular-size cupcake liners.
- In a large mixing bowl, beat the butter and brown sugar until fluffy, stopping to scrap down the sides of the bowl.
- Add eggs one at a time, beating after each addition.
- In a medium bowl whisk together the flour, baking powder, and salt.
- Add vanilla to the milk.
- With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the milk mixture, beating until just combined after each addition.
- Fill each cupcake well ¾full, bake 20-23 minutes or until a wooden toothpick inserted into the center comes out clean.
- Place baked cupcakes (still in the pan) on a wire cooling rack.
- Cool for 10 minutes before removing the cupcakes back onto the cooling rack to completely cool.
For the Pecan Pie Filling:
- Make the pecan pie filling according to this link→GRANDMA'S PECAN PIE FILLING.
- Once the filling is cooled to room temperature, make a well in the center of the cupcake (about 1 inch x 1 inch).
- Fill the hole with filling (about 1 heaping tablespoon); set aside for frosting.
For the Brown Sugar Frosting:
In a large mixing bowl, beat the cream cheese, butter, and vanilla until light and fluffy (about 3 minutes).
Add sugar (powdered and dark brown) one cup at a time making sure the sugar is incorporated before the next addition.
Once all the sugar is added, beat on medium-high for an additional 3 minutes. This will incorporate air into the frosting for a light and airy frosting.
Spoon frosting into a large piping bag fitted with your favorite tip. Pipe over the pecan pie filling and around the edge of the cupcake, covering the hidden treasure that is the pecan pie filling. ♥OR SPREAD THE FROSTING ON THE CUPCAKES♥
For the Candied Pecans:
Spread pecans on a sheet pan. Preheat oven to 350°. Place pecans in the oven and toast (about 3-5 minutes). In a small saucepan add toasted pecans, sugar, and water. Over medium-high heat, bring the sugar mixture to a boil, reduce the heat, and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed. Pour pecans (separated) onto a piece of parchment paper to cool. When cooled, place on top of each cupcake.
How to Store Pecan Pie-Filled Brown Sugar Cupcakes:
FOR JUST THE CUPCAKES: The only way of preserving your cupcakes past a few days is by freezing them. The key is to freeze the cupcakes as soon as they’ve completely cooled (WITH OR WITHOUT FILLING). Not the next day or a couple of days. THE DAY. This works for frosted and non-frosted cupcakes. For Freezing Frosted Cupcakes: Place the cupcakes in a container made for holding cupcakes ( I use the same ones the bakery uses). Wrap the filled container with plastic wrap and freeze. HOW TO GET THE SAME CUPCAKE CONTAINERS THAT YOU SEE AT YOUR GROCERY STORE BAKERY: Ask! If you only need a few you can usually purchase them from your grocery store bakery. If you need a lot you can also order them online. For Cupcakes Without Frosting: Place them in a labeled zip-top bag. Freeze flat. They will stay fresh as the day you baked them.
JUST THE PECAN PIE FILLING: You can leave the filling on the counter at room temperature for a
couple of days. With proper refrigeration, you can enjoy pecan pie filling for up to a week. If you wish to store it longer, put it in the freezer. The filling will stay fresh for up to 4 months.
JUST THE BROWN SUGAR CREAM CHEESE FROSTING: Anything made with cream cheese should always be stored in the refrigerator.
FOR THE COMPLETED CUPCAKES (filled and frosted): Store cupcakes in an airtight container in the refrigerator. If stored properly in the refrigerator, the cupcakes should stay fresh for up to 7 days.
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THANKS FOR VISITING♥
How many cupcakes does this recipe yiel
Hi Tara, The recipe states 30-33 regular size cupcakes
Thanks. I searched and searched and just now saw it embedded in the picture. It didn’t catch my eye.
Is just a single recipe of the pie filling enough for all of the cupcakes?
Hi Tara, Yes a single recipe should be enough for one recipe of cupcakes.♥
Hi-I apologize if I missed this in the recipe. Do these need to be stored in the refrigerator or can they be stored at room temp and for how many days?
Thanks so much! Recipe looks amazing!
Hi Brandy, No you didn’t miss it. I added the instructions in the post and the recipe card. 💗Sheryl