Pecan Pie Cupcakes
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- 1/2 pound(s) unsalted butter at room temperature
- 2 cup(s) granulated sugar
- 4 large eggs separated, at room temperature
- 3 teaspoon(s) vanilla extract divided
- 3 cup(s) all-purpose flour
- 4 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 cup(s) milk
- 2 1/2 cup(s) pecans divided
- 1 1/2 cup(s) light corn syrup
- 3 large eggs at room temperature
- 1/2 cup(s) firmly packed dark brown sugar
- Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.
- In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add 4 egg yolks. Beat well. Add 2 tsp vanilla. Mix.
- In a separate bowl combine the flour, baking powder, and salt.
- Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.
- With clean beaters and medium-sized bowl, beat 4 egg whites on high speed until stiff peaks form. Gently fold the whites into the batter with a spatula.
- Fold in 1 cup of the pecans.
- Reserve 2/3 cup batter. Fill the cupcake liners 1/2 full with batter. Bake for 5 minutes.
- Combine the reserved batter with corn syrup, 3 eggs, brown sugar, the remaining 1 teaspoon vanilla, and the remaining 1 1/2 cups of pecans.
- Spoon the pecan topping on partially baked cupcakes.
- \Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes come out clean. Cool cupcakes in the pan.
This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.
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Pecan Pie Cupcakes Recipe at a Glance
- COURSE: Cupcakes