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Community Recipe
from [humboldt29]
Pecan Pie Cupcakes

Pecan Pie Cupcakes

  • Yield: 12 servings ( Serving Size: 1 cupcake )
  • Cook time:25 Minutes


  • 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.

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Pecan Pie Cupcakes recipe