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Pecan Pie Pumpkin Cupcakes

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These delightful cupcakes combine moist pumpkin cake with a gooey pecan pie filling, topped with a luscious salted maple cinnamon frosting.

Ingredients

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  • ½ cup (110g) packed dark brown sugar
  • 2 tablespoon (30ml) light or heavy cream
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • ⅔ cup (85g) coarsely chopped pecans
  • 1 tablespoon (15ml) golden corn syrup
  • ¾ cup (175ml) pure pumpkin puree
  • ½ cup (100g) granulated sugar
  • ¼ cup (55g) packed dark brown sugar
  • 2 large eggs at room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 cup (142g) all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ⅓ cup (80ml) whole milk
  • ½ cup salted butter softened
  • 2 tablespoon (30ml) maple syrup
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 ⅓ cups (160g) powdered sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoon 30ml cream

Instructions

  1. Make the pecan pie filling:
  2. Combine dark brown sugar, light or heavy cream, 1 large egg, ½ teaspoon pure vanilla extract, and ⅛ teaspoon salt in a small saucepan.
  3. Cook over medium heat, stirring constantly, until the mixture just begins to bubble and thicken, about 5 minutes.
  4. Immediately remove the saucepan from the heat.
  5. Pour the filling into a clean bowl.
  6. Let the filling cool completely at room temperature.
  7. Refrigerate the cooled filling until needed.
  8. Once the filling is chilled, stir in the golden corn syrup.
  9. Preheat the oven to 350 degrees F (175°C).
  10. Line a standard 12-cup muffin pan with paper liners.
  11. Make the cupcakes:
  12. Combine pure pumpkin puree, granulated sugar, packed dark brown sugar, 2 large eggs, vegetable oil, and 1 teaspoon pure vanilla extract in a large bowl.
  13. Whisk until the mixture is smooth.
  14. Whisk in baking powder, baking soda, pumpkin pie spice, and ¼ teaspoon salt.
  15. Add all-purpose flour to the bowl.
  16. Begin to mix gently until the flour starts to absorb some moisture.
  17. Before all of the flour is completely incorporated, add the whole milk.
  18. Whisk until the cupcake batter is smooth.
  19. Divide the batter evenly among the 12 cupcake papers.
  20. Bake for 16-20 minutes.
  21. Test for doneness: the cakes should feel firm to the touch and a skewer inserted into the center should come out clean.
  22. Let the cupcakes cool completely on a wire rack.
  23. Make the frosting:
  24. Combine softened salted butter and maple syrup in a large mixing bowl.
  25. Beat with an electric hand mixer until very smooth and creamy, and the mixture lightens in color.
  26. Add one-third of the powdered sugar.
  27. Beat until smooth and creamy.
  28. Add another third of the powdered sugar.
  29. Continue to beat well.
  30. Add 1 teaspoon pure vanilla extract, cinnamon, and 1 tablespoon of cream.
  31. Beat until the frosting is very smooth and fluffy.
  32. Finally, mix in the last tablespoon of cream until the frosting is very fluffy and pale.
  33. Assemble the cupcakes:
  34. Use a small paring knife to cut out a circle in the center of each cooled cupcake.
  35. Cut down about ¾ inch to create a well.
  36. Spoon about 1 teaspoon of the chilled pecan filling into each cupcake well.
  37. Spread some frosting on top of each filled cupcake.
  38. Make the pumpkin decoration:
  39. Take the conical piece of cake that was cut out from the cupcake center.
  40. Use the knife to slice off the pointed tip (the bottom of the cut-out) to create a flat bottom.
  41. This piece should now have a cylindrical shape resembling a pumpkin.
  42. Melt some chocolate chips to use as “glue”.
  43. Use the melted chocolate to adhere a mini chocolate chip to the top of the “pumpkin” cake cut-out to resemble a stem.
  44. Place the decorated cake piece gently on top of the frosting on each cupcake.

Notes

Ensure all cupcake ingredients, especially eggs, are at room temperature for a smooth batter.
Do not overmix the cupcake batter once flour is added to keep them tender.
Cool the pecan filling completely before adding corn syrup and filling the cupcakes.
Always let cupcakes cool completely before frosting to prevent melting.

Find it online: https://sweetcraftrecipes.com/pecan-pie-pumpkin-cupcakes/