So you like pecan pie? Then you’ll LOVE these amazing Pecan Pie Cupcakes! Brown sugar cakes, topped with the smoothest ever pecan pie filling buttercream, and dunked in chopped toasted pecans. Happy fall!
Confession: I never had pecan pie up until a few weeks ago. I’m Dutch, so there. People don’t eat pecan pie much around here. They usually just stick to apple. But I’m an adventurous foodie, so I tried making pecan pie myself, in my own (well, my mom’s) cosy little kitchen a couple of years back. But. Truth be told, the pie was a bit of a disaster. See, the recipe called for light corn syrup, and when I couldn’t get my hands on some I used agave syrup instead, which was just a very bad idea. The resulting pecan pie was waaaaay to sweet and goopy. Yuck…
Flash forward to a few weeks ago. I was putting together my Roy Fares’ Giveaway post when his recipe for pecan pie tartlets caught my eye. Yes. Delicious, nutty pecan pie. Of course I had to make it!
So I got to baking, and the pecan pie tartlets turned out pretty good. In fact, I thought about photographing them for the blog before serving them. But then, disaster struck again! I couldn’t get the damn things out of the pans. So. I decided not to photograph them and the Rocking Rebel and I enjoyed our delicious pecan pie tartlets straight out of the pans. Because they WERE delicious! And they convinced me that I had to make something pecan pie flavored for the blog.
And since I didn’t want to go through the whole ordeal of making pie dough and lining a pie pan again, I decided on cupcakes 😉
Have you tried my recipe for ermine buttercream (aka: flour buttercream)? It’s by far my most popular recipe, and for good reason. Ermine buttercream is super smooth and velvety, it pipes beautifully, it’s very easy to make, and it’s not too sweet. In fact, you can adjust the sweetness to your own taste without compromising on the texture of the buttercream!