Embark on a delightful autumn adventure with these pumpkin cupcakes filled with a rich pecan pie mixture and topped with a luxurious salted maple cinnamon frosting. The festive decoration of a pumpkin-shaped cake piece adds a charming touch to these treats.
For the Pecan Pie Filling:
- Dark Brown Sugar: ½ cup (110g), packed for a molasses sweetness
- Cream: 2 tablespoons (30ml), for richness
- Large Egg: 1, as a thickener
- Pure Vanilla Extract: ½ teaspoon, for flavor
- Salt: ⅛ teaspoon, to balance the sweetness
- Chopped Pecans: ⅔ cup (85g), for a nutty crunch
- Golden Corn Syrup: 1 tablespoon (15ml), for a glossy filling
For the Pumpkin Cupcake Batter:
- Pure Pumpkin Puree: ¾ cup (175ml), for a moist crumb
- Granulated Sugar: ½ cup (100g), for sweetness
- Dark Brown Sugar: ¼ cup (55g), packed, to deepen flavor
- Large Eggs: 2, room temperature, for structure
- Vegetable Oil: ⅓ cup (80ml), for tenderness
- Pure Vanilla Extract: 1 teaspoon (5ml), for a flavor boost
- All-Purpose Flour: 1 cup (142g), sifted for a fine texture
- Baking Powder: ¾ teaspoon, to rise
- Baking Soda: ½ teaspoon, for a fluffy texture
- Salt: ¼ teaspoon, to enhance the flavors
- Pumpkin Pie Spice: 1 teaspoon, for that signature autumn aroma
- Whole Milk: ⅓ cup (80ml), to unify the batter
For the Salted Maple Cinnamon Frosting:
- Salted Butter: ½ cup, softened, for a creamy base
- Maple Syrup: 2 tablespoons (30ml), for a sweet, woodsy flavor
- Pure Vanilla Extract: 1 teaspoon (5ml), to complement the maple
- Powdered Sugar: 1 ⅓ cups (160g), for sweetness and structure
- Cinnamon: ¼ teaspoon, for warmth
- Cream: 2 tablespoons (30ml), to achieve a spreadable consistency
Instructions:
- Pecan Filling: Cook all filling ingredients except corn syrup until bubbling and thickened, then cool and refrigerate. Stir in corn syrup once chilled.
- Cupcake Prep: Preheat the oven to 350°F (175°C) and prepare a muffin pan with liners.
- Cupcake Batter: Whisk together pumpkin puree, sugars, eggs, oil, and vanilla. Add leavening agents, spice, and salt, then flour, mixing gently. Add milk and mix to a smooth batter. Divide into liners and bake until firm. Cool completely.
- Frosting: Beat together butter and maple syrup until light. Gradually add powdered sugar, vanilla, cinnamon, and cream, whipping to a fluffy frosting.
- Assemble: Cut a well in each cupcake and fill with pecan mixture. Frost cupcakes.
- Decorate: Trim the cake pieces to resemble pumpkins, attach a mini chocolate chip as a stem using melted chocolate, and set atop the frosting.
Serving Suggestion: These cupcakes are perfect for fall festivities, bringing a burst of seasonal flavor and joy to any table. Share these delightful desserts with friends and family, and keep this recipe on hand for all your autumn celebrations!
