Pecan Pie Cupcakes

Yield: 12 servings ( Serving Size: 1 cupcake )
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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


  1. Preheat the oven to 350 degrees F. Insert liners into a medium cupcake pan.

  2. 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.

  3. In a separate bowl combine the flour, baking powder, and salt.

  4. Add the dry ingredients to creamed mixture, alternating with the milk. Mix well.

  5. 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.

  6. Fold in 1 cup of the pecans.

  7. Reserve 2/3 cup batter. Fill the cupcake liners 1/2 full with batter. Bake for 5 minutes.

  8. 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.

  9. Spoon the pecan topping on partially baked cupcakes.

  10. Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes come out clean. Cool cupcakes in the pan.
September 2012

This recipe is a personal recipe added by humboldt29 and has not been tested or endorsed by MyRecipes.

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