Easy Pecan Pie Cupcakes

Easy Pecan Pie Cupcakes

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racomom 0

"No more messy, goopy pecan pie! These cupcakes have the flavor of pecan pie without the mess or silverware to clean up!"
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1 h 30 m servings 273 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a non-stick mini-muffin pan with floured cooking spray.
  2. Stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. Spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer cupcakes to a wire rack to cool completely, about 1 hour.


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The only change I made is, I used 1/3 cup no sugar added applesauce, and cut the butter down to 1/3 cup. When prepared this way you get 25 grams of carbs but 1/2 the fat. I made this for a type ...

I followed the recipe to the letter and mine came out kind of dry. These were for an event and I had nothing else as a backup so I made homemade caramel sauce and put a little bourbon right onto...

Super easy and neat!

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