Day 6: Pecan Pie Cupcakes


This was a harder one to figure out, most recipes I found just had the same flavors but not actually pecan pie filling.  This one has all the goodness of an actual pecan pie.  They are pretty amazing and a good substitute for an entire pie.  I will definitely be eating these in sweatpants tomorrow.

Makes 12

PECAN PIE FILLING:

  • ¼ cup sugar
  • 2 tablespoons flour
  • ⅓ cup light corn syrup
  • 1 tablespoon honey
  • 1 egg
  • 3 tablespoons melted butter
  • 1 tablespoon bourbon (optional – no its not, you better put it in there)
  • ½ teaspoon vanilla
  • ⅓ cup chopped pecans
  • ⅓ cup chocolate semi-sweat chips

BROWN SUGAR CUPCAKES:

  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup firmly packed dark brown sugar
  • ¼ cup sugar
  • ¼ cup butter, softened
  • 1 large egg at room temperature
  • ½ teaspoon vanilla
  • ¼ cup milk

PECAN PIE FILLING:

Preheat oven to 350. With a wooden spoon together liquid ingredients until well blended. Stir in sugar and flour. Stir in pecans and chocolate chips. Pour into a small baking dish. Bake for 15 minutes, stirring gently half way through baking.

BROWN SUGAR CUPCAKES:

In a bowl, whisk together the flour, baking powder, and salt. In another bowl combine sugars and butter together on medium-high speed for 2-3 minutes. Add eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 1 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling ½ full. Gently put a scoop of pre-baked pecan pie filling on each cupcake. Bake 20 minutes or until a golden crust forms on the edges of the cupcake.

Whipped Cream Frosting

  • 1/2 cup heavy whipping cream
  • 2 tbs powdered sugar

Mix together on high speed

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