Description
Deliciously nutty and sweet, Pecan Pie Cupcakes offer all the flavors of classic pecan pie in convenient, individual-sized treats. These moist cupcakes feature finely chopped pecans combined with brown sugar and a buttery vanilla batter, baked to golden perfection. Perfect for holiday gatherings or anytime you crave a rich, comforting dessert with a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 1 cup pecans, finely chopped
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a cupcake pan by lining it with paper liners or greasing it well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the finely chopped pecans, brown sugar, all-purpose flour, and salt. Stir them together until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with dry ingredients. Gently mix until just combined, being careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the lined cupcake pan, filling each liner about two-thirds full to allow for rising during baking.
- Bake the Cupcakes: Place the cupcake pan in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Use fresh pecans for the best flavor and texture.
- Ensure butter is melted but not hot when mixing with eggs to prevent curdling.
- Do not overmix the batter to keep cupcakes light and fluffy.
- For a more festive touch, top with a dollop of whipped cream or cream cheese frosting once cooled.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
