Pecan Pie Cupcakes

These cupcakes are like a mini pecan pie but better. They have a rich, nutty filling and are topped with a smooth and creamy Swiss meringue buttercream. They're a bit fancy but not too hard to make!

Cupcake Ingredients:

flour - baking powder - salt butter - sugar - brown sugar eggs - vanilla extract - milk

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Pecan Pie Filling Ingredients:

water - egg yolk - cornstarch brown sugar - chopped pecans butter - vanilla extract

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Swiss Meringue Buttercream Ingredients:

egg whites - brown sugar butter - pecan halves vanilla extract

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Preheat the oven to 350°F (180°C). Place 24 liners in your cupcake pans. To make the cupcake bases: In a large bowl, combine the dry ingredients and set aside.

How to Make Pecan Pie Cupcakes (1/14):

In a mixer, beat the softened butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mix well.

How to Make Pecan Pie Cupcakes (2/14):

Add the dry ingredients to the wet ingredients and mix it all up. Pour in milk and mix again.

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To make the pecan filling: In a medium saucepan, combine water, egg yolk, brown sugar, cornstarch, and chopped pecans.

How to Make Pecan Pie Cupcakes (4/14):

Cook over medium heat and stirring occasionally, heat until the mixture comes to a boil. Whisking constantly, boil for one minute.

How to Make Pecan Pie Cupcakes (5/14):

Turn off the heat, add butter and vanilla, stir, and let it cool completely. Once cool, transfer the filling to a piping bag, and set aside.

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To make the buttercream: Create a double broiler using the bowl of a stand mixer placed over a large pot filled with about 2 inches of water. Allow the water to come to a boil before starting the frosting.

How to Make Pecan Pie Cupcakes (7/14):

In the bowl of the stand mixer placed over the pot in the double broiler, combine the brown sugar and egg whites. Whisking constantly, continue to heat the mixture for approximately 3-5 minutes.

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Place the bowl in the stand mixer and whisk on medium speed for about 5-10 minutes or until stiff peaks is achieved and the bowl is no longer warm to the touch.

How to Make Pecan Pie Cupcakes (9/14):

Switch the whisk attachment for a paddle attachment. While the mixer is going on low/medium speed, add the vanilla and slowly add in cubes of butter, mixing well between each addition.

How to Make Pecan Pie Cupcakes (10/14):

Transfer some of the frosting to a piping bag fitted with a large star tip. Set aside until ready to assemble.

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To assemble: Remove the center of each cooled cupcake using a rounded teaspoon, a cupcake corer, or small ice cream scoop.

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Fill the hole with pecan filling.

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Pipe the Swiss meringue buttercream on top. Add a pecan half for decoration.

How to Make Pecan Pie Cupcakes (14/14):

These cupcakes are perfect for Thanksgiving or any fall get-together.

Find the full recipe  on Nourishplate.com

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Next: Pie Crust Cookies