Bourbon Pecan Pie Cupcakes
A delightful twist on a classic favorite, these Bourbon Pecan Pie Cupcakes are rich, sweet, and perfect for any occasion, featuring creamy frosting and a crunchy topping.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup pecans, chopped
- 1 cup pecan pie filling
Frosting
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 tbsp bourbon
Topping
- 1/4 cup toasted pecans for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Stir in chopped pecans.
Baking
- Fill cupcake liners halfway with batter, add a spoonful of pecan pie filling to each, then top with more batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Frosting
- For frosting, beat together softened butter and powdered sugar until smooth, then mix in bourbon.
- Frost cooled cupcakes and top with toasted pecans.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to three months. Reheat in the microwave for a warm treat.