Pecan Pie Cupcakes With Buttercream Frosting

Pecan Pie Cupcakes With Buttercream Frosting. Dessert recipe with a brown sugar buttercream frosting. Then topped with a pecan pastry. Not only pretty but yummy. 

Pecan Pie Cupcakes With Buttercream Frosting.

Dessert recipe with a brown sugar buttercream frosting.

Then topped with a pecan pastry.

Not only pretty but yummy.

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Pecan Pie Cupcakes With Buttercream Frosting


Ingredients

Cupcakes:

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter (softened)
  • 3/4 cup firmly packed dark brown sugar
  • 2 large eggs (at room temperature)
  • 1/2 cup whole milk (at room temperature)
  • 2/3 cup chopped pecans (toasted)
  • 1 teaspoon vanilla extract

Drizzle:

  • 1/2 cup semisweet chocolate morsels (melted and cooled.)

Buttercream Frosting:

  • 1/4 cup firmly packed dark brown sugar
  • 2 Tablespoons water
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 Tablespoons butter (softened and divided)
  • 3 1/2 cups confectioners sugar
  • 2 to 3 Tablespoons whole milk

Pecan Topped Pastry Rounds:

  • 1/4 14.1 oz package refrigerated piecrust ( 1/2 sheet)
  • 1 Tablespoon dark corn syrup
  • 1 Tablespoon butter (melted)
  • 1/8 teaspoon salt
  • 12 pecan halves

Instructions

Cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Line 12 muffin cups with pager liners, set aside.
  3. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat butter and brown sugar at medium high speed with a mixer until light and fluffy, approximately 5 minutes. Reduce speed to low. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as necessary.
  5. Add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour mixture. Fold in pecans and vanilla. Divide batter evenly among muffin cups. Tap pan against counter to release bubbles.
  6. Bake until wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
  7. Spread brown sugar buttercream frosting evenly on cupcakes. (Recipe below)
  8. Spoon melted chocolate drizzle into a heavy duty resealable bag. Cut a small hole in corner of bag and drizzle on frosted cupcakes.
  9. Just before serving, top cupcakes with Pecan Topped Pastry Rounds. ( Recipe below).

Buttercream frosting:

  1. In a small saucepan, bring brown sugar, 2 Tablespoon water and salt to a boil over medium high heat. Cook, stirring constantly, until sugar is dissolved, approximately 1 minute. Remove from heat, stir in 2 Tablespoons butter. Let cool completely.
  2. In a large bowl, beat cooled brown sugar mixture and remaining 1/2 cup butter at medium speed with a mixture until creamy, Add confectioners sugar and enough milk to achieve a spreadable consistency.

Pecan Topped Pastry Rounds:

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. Place dough on a lightly floured surface. Using a 1 1/4 inch fluted cutter, cut 12 rounds. Reserve scraps for another use.
  4. In a small bowl, combine corn syrup, melted butter, and salt; lightly brush over dough rounds. Gently press 1 pecan half into each dough round. Lightly brush pecans with butter mixture.
  5. Bake until dough is golden brown, 6 to 8 minutes. Let cool completely.
  6. Store in a resealable plastic bag until ready to place on top of cupcakes.
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