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The magic of Pecan Pie Cupcakes lies in the combination of simple yet essential ingredients that work together to create a masterpiece. Each component plays a crucial role in achieving the perfect texture and flavor profile.

Pecan Pie Cupcakes

Indulge in the deliciousness of Pecan Pie Cupcakes, a delightful twist on the classic dessert! These moist cupcakes are filled with rich, nutty flavors and topped with a sweet, crunchy pecan topping, making them perfect for gatherings or cozy nights at home. This easy recipe includes everything you need to create these irresistible treats, from key ingredients to step-by-step instructions. Get ready to impress your loved ones! #PecanPieCupcakes #Baking #DessertRecipes #CupcakeLove #FallBaking #SweetTreats
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Ingredients
  

1 cup all-purpose flour

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup chopped pecans

1/2 cup light corn syrup

1/2 cup heavy cream

1/4 cup maple syrup

Whipped cream (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

      Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

        Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.

          Combine Ingredients: Begin adding the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined; avoid overmixing.

            Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the batter.

              Fill Cupcake Liners: Carefully fill each cupcake liner about two-thirds full with batter.

                Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

                  Prepare Pecan Pie Topping: In a saucepan over medium heat, combine the corn syrup, heavy cream, maple syrup, and a pinch of salt. Bring to a gentle simmer. Stir in remaining chopped pecans and cook for an additional 5 minutes, then remove from heat and let cool slightly.

                    Assemble: Once the cupcakes have cooled, drizzle or spoon the pecan topping over each cupcake generously.

                      Serve: Top with a dollop of whipped cream and garnish with a whole pecan if desired. Serve immediately or store in an airtight container for up to 3 days.

                        Prep Time: 20 mins | Total Time: 50 mins | Servings: 12 cupcakes