I figured we should continue with our fall theme with some Pecan Pie in cupcake form.   Have to admit that I’m not much of a pie fan, so this one is all for you!  My Recipes came up with a recipe to bring the taste of a pie to a cupcake.  Sort of the best of both baking worlds.

Pecan Pie Cupcakes

Butter Cake:

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose soft-wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Paper baking cups
  • Vegetable cooking spray

Pecan Pie Frosting:

  • 1 cup firmly packed dark brown sugar
  • 1 cup dark corn syrup
  • 1/2 cup cornstarch
  • 4 egg yolks
  • 1 cup whipping cream
  • 1/4 teaspoon salt
  • 4 tablespoon butter
  • 1 teaspoon vanilla extract

Toppings:

  • 1 cup toasted pecans
  • Piecrust Leaves:  1/2 (14.1-oz) package refrigerated pie crusts

Preparation: 

To prepare Butter Cake, preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

To prepare Pecan Pie Frosting, whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.

To prepare Piecrust Leaves, unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.

Top each cupcake with toasted pecans and 1 piecrust leaf.

Note:Pecan Pie Frosting is best when made the night before.
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