Pecan Pie is the quintessential dessert of fall. Crunchy toasted pecans and buttery Piecrust Leaves enhance the rich creamy frosting for a cupcake you'll make again and again.
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 1/2 cups all-purpose soft-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
Vegetable cooking spray
Pecan Pie Frosting:
1 cup firmly packed dark brown sugar
1 cup dark corn syrup
1/2 cup cornstarch
4 egg yolks
1 cup whipping cream
1/4 teaspoon salt
4 tablespoons butter
1 teaspoon vanilla extract
1 cup toasted pecans
1/2 (14.1-oz) package refrigerated piecrusts
How to Make It
Preheat oven to 350°.
Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
Pecan Pie Frosting:
Whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened.
Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.
Unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.
Top each cupcake with toasted pecans and 1 piecrust leaf.
Pecan Pie Frosting is best when made the night before.
Southern Living Big Book of Cupcakes; Dreamcakes Bakery
As you have shared the best things for me. Even this recipes
can be made in busy time also. It's really special for me. thanks for sharing
it here on this site. I have properly remembered this recipe for my birthday
I was nervous because of the reviews, so took into consideration how people commented the frosting was watery and chalky tasting, and tweaked it just a little bit. The cupcake part came out fine just the way the recipe called for it. But for the frosting I added about 1/4 cup more cornstarch, and another 1/4 cup more corn syrup, then doubled the vanilla, in order to make consistency thicker but without ruining the taste. Also when stirring it, it definitely takes longer than a minute, I stirred it as long as I needed to, until the frosting was thick in the saucepan, almost 5-7minutes. I didnt even need to leave it in the fridge for a full 3hrs because it was already thick enough (very sticky though). I thought these tasted great, with these changes, and so did the 10 other people that had tried them. (I also left off the leaf decoration, mostly out of laziness)
Made this recipe today, but from the Big Book of Cupcakes. The books recipe for the butter cake states that it's for 24 cupcakes, but it's actually only for 12. The recipe here on this site is the correct one. As of six hours from the time I made the frosting, it still hasn't set up. I frosted the cupcakes anyways since I won't have time in the morning. There is still a lot of frosting left since it's a little runny still and not the consistency of frosting. I plan on checking the frosting in the morning to see if it set-up fully. Overall, the taste of the cupcakes do taste like Pecan Pie. If the frosting does set-up correctly in the morning I wil make these cupcakes again.
Made these...very disappointed!! I followed recipe EXACTLY as stated. I even left icing covered as stated in refrigerator for over 12 hours and it NEVER thickened up. The cupcakes were dry...VERY DISAPPOINTED!
I made the frosting, because I was going to use it on my own yellow cupcake recipe. So glad I made the frosting first. Something is very wrong with this recipe. 1/2 c. cornstarch is a lot, and I cooked it forever after it boiled. Could not get rid of that overpowering raw cornstarch taste. I'll keep pecan pie where it belongs...in pecan pie!
These were by far the worst cupcakes I have ever made in my life. The cupcakes were so dry we could barely swallow them, and the frosting never set up. After 16 hours I put it back on the stove and added about another cup of cornstarch and cooked it another 20 minutes and it only thickened to a point of being spreadable, not able to be piped as in the photo. I will absolutely NEVER!!!! make these again.
This recipe was disappointing! The frosting was ridiculously complicated (I could not figure out how to thicken it properly, after it set in the fridge overnight) and the consistency is way too thin to spread or pipe. I made these cupcakes for my daughter-in-laws play date group.... can you say "frustrated!"
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