PECAN PIE-STUFFED CUPCAKES
Pecan pie in a cupcake is just about as good as it gets. Made with Betty Crocker™ Super Moist™ yellow cake mix, they're stuffed with a gooey pecan filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs called for on box. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool 10 minutes. Refrigerate 1 hour or until thickened.
- While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat gelatin mixture over low heat about 2 minutes, stirring constantly, until dissolved. Cool to room temperature, stirring frequently, about 15 minutes.
- In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate frosting until ready to top cupcakes.
- With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces. Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
- If needed, cut off 1/4-inch corner from paper or plastic decorating bag. Fit 1/2-inch star decorating tip into bag. Spoon frosting into bag; pipe frosting in circular motion onto each cupcake. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
PECAN PIE CUPCAKES
If you like pecan pie, you'll love these cupcakes!
Provided by FireStarter77
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 35m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners and coat liners with cooking spray.
- Combine brown sugar, pecans, and flour in a large bowl; make a well in the center.
- Beat eggs in a large bowl with an electric mixer until foamy, 3 to 5 minutes. Fold in butter and vanilla. Pour into the center of the brown sugar mixture. Stir until batter is well mixed.
- Spoon batter into the muffin tin, filling each cup 2/3 of the way.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 31.1 g, Cholesterol 68.4 mg, Fat 20.1 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 95.2 mg, Sugar 24.4 g
BROWN-BUTTER PECAN PIE CUPCAKES
These cupcakes were inspired by one of our favorite holiday pies. We toasted the pecans and finely ground them into a flour (replacing some all-purpose flour) to make the cupcakes, and topped them off with a brown-butter frosting you'll want to make again and again (it's perfect on banana bread). Store-bought dulce de leche spooned on top is an easy way to bring on pecan pie's gooeyness.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined.
- Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.)
- For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
- To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans.
FUDGY PECAN PIE BARS
Looking for a dessert made using Gold Medal® all-purpose flour? Then check out these chocolate pecan bars - a crunchy treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Beat flour, 3/4 cup butter, 1/2 cup sugar, the cocoa and 1 teaspoon vanilla in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 15x10x1-inch pan. Bake 20 minutes.
- Meanwhile, beat eggs, 1/2 cup sugar, 3 tablespoons butter, the corn syrup and 1/2 teaspoon vanilla in medium bowl with wire whisk until smooth. Stir in pecans and chocolate chips. Spoon evenly over baked crust.
- Bake about 15 minutes or until set. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 30 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg
EASY PECAN PIE CUPCAKES
No more messy, goopy pecan pie! These cupcakes have the flavor of pecan pie without the mess or silverware to clean up!
Provided by racomom
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a non-stick mini-muffin pan with floured cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 23.4 g, Cholesterol 58.1 mg, Fat 19.9 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 89.7 mg, Sugar 18.4 g
PECAN PIE CUPCAKES
Make and share this Pecan Pie Cupcakes recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time 33m
Yield 24 miniature cupcakes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients and mix well.
- Spray a miniature muffin tin with non-stick cooking spray.
- Fill each 3/4 full.
- Bake in preheated oven for approx.
- 18 minutes.
PECAN PIE CUPCAKES
NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out. Also don't fill the pan to the very top, they will overflow if you do.
Provided by bunnybb
Categories Dessert
Time 38m
Yield 12 2 PER SERVING, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine all ingredients and mix well.
- Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!).
- Fill each 3/4 full.
- Bake in preheated oven for approx 18 minutes.
Nutrition Facts : Calories 507.6, Fat 35.2, SaturatedFat 14.6, Cholesterol 116.2, Sodium 214.3, Carbohydrate 46.6, Fiber 2, Sugar 36.4, Protein 5.1
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