Description
Delight in these rich and gooey Pecan Pie Cupcakes, combining the classic flavors of pecan pie in a convenient cupcake form. Perfectly sweet with a buttery pecan crunch, these cupcakes are an excellent treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup pecans, finely chopped
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a cupcake pan by lining it with paper liners or greasing it well to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, stir together the finely chopped pecans, brown sugar, all-purpose flour, and salt ensuring they are evenly mixed.
- Mix wet ingredients: In a separate bowl, whisk the eggs thoroughly with the melted unsalted butter and vanilla extract until fully blended.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined, careful not to overmix to keep the cupcakes tender.
- Fill cupcake liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the cupcake pan in the preheated oven and bake for 20-25 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for about 10 minutes before transferring them onto a wire rack to cool completely for best texture and flavor.
Notes
- Ensure pecans are finely chopped for even distribution and texture.
- Do not overmix batter to keep cupcakes moist and tender.
- Use room temperature eggs for better mixing.
- Allow cupcakes to cool completely before serving or decorating.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
