These delightful treats encapsulate the essence of traditional pecan pie with a whimsical twist, marrying the buttery richness of a cupcake with that gooey, caramelized filling we all love.
Ingredients
Scale:
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter (room temperature)
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 cup chopped pecans (toasted)
For the Pecan Topping:
1 cup brown sugar
½ cup light corn syrup
¼ cup unsalted butter
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a medium bowl, combine the flour, baking powder, and salt. Whisk together and set aside.
In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Fold in the toasted chopped pecans, ensuring they're evenly distributed throughout the batter.
Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
While the cupcakes are baking, prepare the pecan topping by melting butter in a saucepan over medium heat. Stir in brown sugar, corn syrup, egg, and vanilla, mixing until smooth.
Once the cupcakes are baked and cooled slightly, carefully spoon the pecan topping over each cupcake.
Return the cupcakes to the oven and bake for an additional 10 minutes until the topping is bubbly and slightly caramelized.
Let cool completely before serving to allow the topping to set.
