Moist brown-sugar cupcakes topped with gooey pecan pie filling — a perfect fall or holiday dessert everyone loves.

Scale

Cupcakes:

1 1/2 cups all-purpose flour

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1/2 cup milk

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Pecan Pie Topping:

1 cup chopped pecans

1/2 cup brown sugar

1/4 cup corn syrup

1/4 cup unsalted butter, melted

1 tsp vanilla

1 large egg

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a bowl, whisk flour, baking powder, baking soda, and salt.

3. In another bowl, mix melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla until smooth.

4. Combine dry and wet ingredients to form batter.

5. Fill cupcake liners 2/3 full and bake 16–18 minutes. Cool completely.

6. Make pecan topping: mix pecans, brown sugar, corn syrup, melted butter, vanilla, and egg until combined.

7. Heat topping in a small saucepan over medium heat until thickened, 3–4 minutes.

8. Spoon warm pecan mixture over cooled cupcakes.

9. Serve warm or at room temperature.

Store leftovers in the fridge for up to 4 days.

For extra flavor, toast the pecans before mixing.

Top with whipped cream for a dessert-style presentation.

Keywords: pecan pie cupcakes, fall dessert, Thanksgiving cupcakes