Pecan Pie Cupcakes with Brown Sugar Frosting are what I bake when you and I want all the cozy, nutty flavor of pecan pie wrapped into a soft cupcake with a caramel‑like frosting on top. They give you a tender brown sugar cupcake loaded with pecans and a rich, brown sugar buttercream that tastes like the gooey top of a pecan pie in frosting form.
Why You’ll Love These Cupcakes
You’ll love these cupcakes because they hit the same flavor notes as pecan pie—brown sugar, butter, vanilla, toasted pecans—but in a quick, mix‑and‑bake cupcake that doesn’t require rolling pie crust or cooking a separate filling. The cupcake base follows the same pattern as other pecan pie and brown sugar pecan cupcakes: a brown sugar–heavy batter with plenty of chopped pecans baked until just set and still moist.
The brown sugar frosting takes its cue from brown sugar buttercream and brown sugar icing recipes that highlight molasses notes and a creamy, fluffy finish, making it a natural match for pecan desserts. These cupcakes store and freeze like standard frosted cupcakes, and pecan pie cupcake recipes note they keep well for several days in the fridge or up to a few months in the freezer if wrapped well.