To honor National Pie Day, January 23, I made Pecan Pie Cupcakes! Personally, I could eat pie every day … that’s just not going to happen … will eat one of these cupcakes to celebrate!
The original recipe came from Southern Plate … where they are called muffins. I did make a few adjustments. The first time I made this recipe was for a friend who was following a gluten-free diet … so I substituted almond meal* for the all-purpose flour. They turned out so good I never made them any other way. In my opinion, they are so similar to pecan pie (but not quite as sweet) … they must be called dessert … and have become pecan pie cupcakes.
This what you will need … chopped pecans, almond meal*, brown sugar, eggs, butter, vanilla, paper cupcake liners and oil spray
Combine the pecans, brown sugar and almond meal and make a well (it’s difficult to see in the photo, but it’s there) in the center …
Beat eggs until foamy …
Add the vanilla and melted butter …
Add the liquid mixture to the dry mixture …
Stir until just combined … doesn’t that look like pecan pie filling?
Place liners in cupcake pan and coat with cooking spray … please don’t skip the spray. Fill the cups to about 2/3 … and bake …
Here is what they look like after baking …
Next step … this is entirely optional … add a “crimped pie crust edge” with a little icing. This takes about 1/4 cup of icing … I didn’t even use a tip … I just snipped off the tip of the bag …
I liked the doing the dots better than the zig-zag design …
Here is the finished product … I recommend eating it with a fork … it is ooey and gooey and sticky and very yummy … you won’t want to miss a crumb 🙂
* I buy almond meal (it is made with almonds that still have skin on them) at Trader Joe’s. You can also use almond powder (which is lighter in color) or make your own using your food processor.
Pecan Pie Cupcakes
(adapted from Southern Plate)
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup almond meal
- 2 eggs
- 1/2 cup butter, melted
- 1/2 teaspoon vanilla
- Combine dry ingredients in a medium bowl, make a well in the center of the mixture.
- Beat eggs until foamy the add the vanilla and melted butter to the eggs.
- Add the egg mixture to the dry mixture … stir until just combined.
- Place paper liners in cupcake pan and coat with cooking spray. Fill cups to about 2/3 full.
- Bake at 350°F for 20 – 25 minutes. Makes 9 cupcakes.
These Pecan Cupcakes sure do look Yummy
Thank You
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Believe me … they are 🙂
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just DELISH
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I ate one last night … and thought about licking the cupcake paper!
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Such a simple recipe. Like that it only calls for a few ingredients. Almond meal has to be the better choice as opposed to flour, giving it a sweeter, nuttier taste. Thanks for this recipe which I plan to bookmark.
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I believe the simplicity is what attracted me to the recipe. The almond meal is a keeper!
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They look great and would be a big hit, I am sure, here in the South.
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They would be right at home in the south 🙂
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oh yum!
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They are yummy 😉
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I have made these & they are wonderful. However, I adore the little icing decoration that you made to look like a pie…too cute!!!
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Thank you … they are so yummy … and sooo easy 🙂
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Thank you for featuring my cupcakes 🙂
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These look so wonderful. Best they are in a small cupcake version so we dont accidentally eat the whole pie. I am a happy new follower, if you get a minute please stop by my cooking website http://bamskitchen.com/ Take Care, BAM
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I agree with you about eating the whole pie 🙂 I checked out your blog … loved the tall cake!
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It looks so yummy! Fantastic idea!
Hope to see you on my blog:)
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Ah these look so delicious!!! Would love for you to submit them to our cupcake competition, the Celebrations Cupcake Crown! http://www.celebrations.com/cupcakecrown
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Thank you for the invite … I already submitted a cupcake … I understand that only one cupcake per person is the rule 😉
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Can’t wait to try these, I love Pecan Pie so I’m sure I will love these cupcakes.
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I love pecan pie too … but making these cupcakes is quicker and easier than dealing with pie crust.
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Oh yummy. I love pecan pie and these sound so scrumptious I could just dive into your blog and eat them up. I can’t wait to make them and the eat them, one by one!!
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They are definitely for the pecan pie lover 🙂
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Ohhhh girl, you really hit a home run with this one! Pecan pie is always a winner for me, anything made personal size is always a plus, and the fact that (as you pointed out) the time spent on the pie crust is eliminated makes this one rockin recipe in my book…I’m about to break out my brown sugar and pecans right now!
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Oh, I am so happy that you like the recipe 🙂
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YUM! These sound awesome. Thanks for sharing them on Crazy Sweet Tuesday!
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Thank you for hosting.
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These look amazing!
As always, thanks for sharing on Cupcake Tuesday!
~Liz
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Thanks … I do love your Cupcake Tuesday! Thank you for hosting 🙂
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I just made these as a trial run for an upcoming southern-themed party. I was looking for an individual dessert to mimic the pecan pie. These are fantastic: easy and so delicious! Thanks so much for a wonderful recipe.
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You are welcome … I’m happy that you enjoyed them!
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I love this recipe!!! I like the idea of the almond flour
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The result of using almond flour was a pleasant surprise for me 🙂
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Do I spray the cooking spray over the pecans? Or does it go under the cupcake tins? New to cooking, trying to impress my new hubby
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Spray the paper liners before filling them. Normally I wouldn’t recommend this, but these are fairly sticky and spraying the cupcake paper liners really does help 😉
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These look so adorable; yet so scrumptious!
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Scrumptious is a great description 😉
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I just made them and they are delicious! So much easier than the pecan pie I made last year! Thank you for sharing!
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You are so welcome! I love crust, but these are so much simpler 😉
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My daughter and I tried a lot of recipes to enter in a contest, and these were the best by far! They are unique, and absolutely delicious! Thank you so much for sharing. I have a question, though. Can you increase the ingredients and make into a cake? She impressed someone and now my 10 year old has a “catering” job and this is one of the things they wanted her to make for a church function! lol I just thought if she could make a sheet cake it would be easier than 48 cupcakes for her. Please share your thoughts. Thanks again!! 🙂
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I am so happy that you enjoyed the recipe. I have never tried this recipe for anything other than the cupcakes. My biggest concern would be cutting and serving the sheet cake so that it looked nice. The cupcakes are so sticky, I can’t imagine how the cake would turn out. Personally, I would make the cupcakes or make a “trial” cake before the event. My first try would be to double the ingredients, use a 9″x13″ pan, lined with parchment and greased. I’m sure the cooking time will need to be increased. Great questions 🙂
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Which icing recipe did you use – Buttercream, Creamcheese,??
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I used Cream Cheese, but either would be fine 🙂
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How did you get your cupcakes so flat on the top, mine rose in the middle.
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I didn’t do anything special … that’s just the way they turned out. Did you use almond meal?
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I made your pecan cupcakes and they sure are a keeper… will sure make these again.. thanks!
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Thank you Leona … I’m happy that you liked them 🙂
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Had these at a friend’s house and then had to look up the recipe. She made the miniature size and it made 24 miniature. Does that sound right??? Anyway, you can’t just eat one. They are so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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I am so happy you liked them ;). This recipe should make about 24 mini cupcakes!
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