Soft, buttery pecan pie cupcakes topped with a rich brown sugar frosting — the perfect fall dessert that tastes like pecan pie in cupcake form.

Scale

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

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 butter

1 cup light brown sugar

1/4 cup heavy cream

2 cups powdered sugar

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C) and line muffin tin.

2. Whisk flour, baking soda, and salt together.

3. Cream butter and sugars until fluffy.

4. Beat in eggs and vanilla.

5. Alternate adding dry ingredients and milk; fold in pecans and corn syrup.

6. Bake 18–20 minutes.

7. For frosting: melt butter and brown sugar, stir in cream, cool, then beat with powdered sugar and vanilla.

Toast pecans for deeper flavor. Cool cupcakes completely before frosting. Store in airtight container up to 5 days.