Ingredients
- cooking spray with flour
- 1 cup chopped pecans
- 1 cup packed brown sugar
- ½ cup whole wheat flour
- 2 eggs, beaten
- 24 whole pecans
Why This Meal Is A Winner
These cupcakes combine the rich, nutty flavor of pecan pie with the light, fluffy texture of a cupcake. They are easy to make and perfect for any occasion. Everyone will enjoy the sweet, gooey filling and crunchy pecan topping.
Helpful Cooking Tips
- Use fresh pecans for the best flavor and crunch.
- Avoid overmixing the batter to keep the cupcakes tender.
- Let the cupcakes cool completely before adding any frosting or toppings.
- Avoid overmixing the batter to keep the cupcakes tender.
- Let the cupcakes cool completely before adding any frosting or toppings.
Directions
Lightly heat your oven to 350°F (175°C). Give a mini muffin pan a good spray with some floured cooking spray to keep the cupcakes from sticking. In a bowl, mix together the chopped pecans, brown sugar, flour, melted butter, and eggs until everything is well combined. Spoon this mixture evenly into the muffin cups, then pop a whole pecan right in the center of each one for a nice touch. Bake them for about 18 minutes, or until you can stick a toothpick in and it comes out clean. Once they’re done, let the cupcakes cool completely on a wire rack—this usually takes around an hour. Enjoy!
Serving Style Ideas
Serve these treats slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. They are great for holiday gatherings, afternoon tea, or as a sweet ending to any meal.
Leftover Storage Guide
Store cupcakes in an airtight container at room temperature for up to two days. For longer freshness, keep them in the fridge for up to a week. If frozen, thaw completely before serving to maintain texture and flavor.
