Description
These Pecan Pie Cupcakes combine the rich, nutty flavor of classic pecan pie with the soft and moist texture of cupcakes. With a simple batter made from chopped pecans, brown sugar, and a hint of vanilla, these individual treats are perfect for dessert or a sweet snack. Easy to prepare and baked to golden perfection, they offer the delightful taste of pecan pie in a convenient cupcake form.
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 Oven: Preheat the oven to 350°F (175°C) and prepare a cupcake pan by lining it with paper liners or greasing it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the finely chopped pecans, brown sugar, all-purpose flour, and salt to evenly distribute all the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, melted unsalted butter, and vanilla extract until well blended to ensure a smooth mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently mix until just combined, being careful not to overmix to maintain a tender texture.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 20 to 25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Make sure to finely chop the pecans to evenly distribute their flavor in each cupcake.
- Do not overmix the batter to keep the cupcakes tender and moist.
- You can add a drizzle of caramel or a dollop of whipped cream on top for extra indulgence.
- If you prefer, substitute unsalted butter with salted butter and reduce the added salt accordingly.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
