Pecan Pie Cupcakes with Brown Sugar Frosting

If you’ve ever wished you could eat pecan pie and a cupcake at the same time, this recipe is your dream come true. These Pecan Pie Cupcakes with Brown Sugar Frosting are sweet, nutty, buttery, and utterly decadent—everything you love about fall desserts baked into handheld perfection.

Before we dive in, thank you for stopping by my kitchen! If you love cozy, homemade recipes like this, be sure to subscribe to my newsletter so you never miss a new bake.

Overview of Recipe Content

What It Is

These cupcakes taste like your favorite pecan pie baked into a soft, fluffy cake. Each bite has that irresistible caramel-brown sugar flavor with crunchy toasted pecans and a creamy brown sugar frosting that melts on your tongue.

Why You’ll Love It

• Perfect for fall gatherings, Thanksgiving dessert tables, or just because.
• Easy to make—no pie crust drama required!
• The brown sugar frosting adds a nostalgic, buttery finish.
• Smells divine while baking (you’ll have everyone asking what’s in the oven).

What It Tastes Like

Imagine the gooey sweetness of pecan pie filling meeting the tenderness of a vanilla cupcake. The frosting adds a caramel-like creaminess that perfectly balances the nutty crunch.

Ingredients

PIN IT

• 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, softened
• 1 cup light brown sugar, packed
• 1/4 cup heavy cream
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Tools Needed

• Electric mixer
• Muffin tin + cupcake liners
• Mixing bowls
• Saucepan (for frosting)
• Spatula and whisk

Suggested Substitutions

• Use maple syrup instead of corn syrup for a deeper flavor.
• Substitute pecans with walnuts or hazelnuts.
• Make it dairy-free with plant-based butter and oat milk.

How to Make Pecan Pie Cupcakes

PIN IT

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Whisk dry ingredients: In a small bowl, combine flour, baking soda, and salt.
3. Cream butter and sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs and vanilla: Mix in the eggs one at a time, then stir in vanilla extract.
5. Combine: Alternate adding dry ingredients and milk until smooth.
6. Fold in pecans and corn syrup.
7. Scoop and bake: Fill liners ¾ full and bake for 18–20 minutes, or until a toothpick comes out clean.
8. Cool completely before frosting.

For the Frosting:

1. In a saucepan, melt butter and brown sugar together until the sugar dissolves.
2. Stir in heavy cream and simmer for 2 minutes. Let cool.
3. Beat in powdered sugar and vanilla until smooth and creamy.
4. Spread or pipe frosting onto cooled cupcakes and garnish with chopped pecans.

What to Serve with Pecan Pie Cupcakes

These cupcakes pair perfectly with:

• Hot apple cider or chai lattes
• A scoop of vanilla ice cream
• Or a drizzle of warm caramel sauce for extra indulgence

Tips for Making It Perfect

• Toast the pecans before adding them for deeper flavor.
• Don’t overmix the batter; that’s the secret to tender cupcakes.
• Let the frosting cool slightly before whipping—it thickens beautifully.
• Store frosting in the fridge for 10 minutes if it’s too soft to pipe.

Storage Instructions

• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5.
• To freeze, wrap each cupcake individually and freeze for up to 2 months.
• Defrost at room temperature and frost fresh if possible.

General Information

Pecan pie has been a southern classic for generations, and these cupcakes give that timeless dessert a fun, modern twist. Perfect for Thanksgiving, Christmas, or any cozy weekend bake.

Frequently Asked Questions

Can I make these ahead of time?
Yes! Bake cupcakes a day ahead and frost them before serving.

Can I use store-bought frosting?
Of course, but you’ll miss that buttery brown sugar magic.

How do I make these gluten-free?
Substitute 1:1 gluten-free baking flour.

Do they need to be refrigerated?
Only if it’s warm—otherwise, room temperature is fine for a couple of days.

PIN IT

Conclusion

These Pecan Pie Cupcakes with Brown Sugar Frosting bring together the comfort of a holiday pie and the charm of a cupcake. They’re rich, golden, and full of flavor that screams “fall is here!”

If you loved this, try my other pecan-inspired treats like Maple Pecan Bread or Butter Pecan Cookies.

Interactive Elements

If you bake these beauties, tag me on Pinterest or drop a comment below. I love seeing your sweet creations!

Nutritional Information (Per Cupcake)

Calories	Carbs	Sugar	Fat	Protein
320	38g	27g	18g	4g

Print