Pecan pies are a staple dessert in the fall. We all know they’re great year round, but there is something incredibly delicious about a pecan pie in the fall: cool evenings, warm gooey filling, flaky pie crust, and crisp, crunchy pecans. As great as pecan pies are, I love it when classic desserts get a nice twist, like with these Pecan Pie Cupcakes!
These adorable fall cupcakes start with a buttery cake recipe, and then they’re topping with a frosting that’s pretty much the gooey filling part of a pecan pie. It’s made with brown sugar, corn syrup, egg yolks, whipping cream, and butter, which is all cooked in a saucepan on the stove until it’s thick and spreadable.
After frosting the cupcakes, they’re sprinkled with chopped, toasted pecans and pie crust leaves! You can make your own pie crust for this, or you can use a store-bought crust. Use a leaf-shaped cookie cutter to cut out the pie dough, bake the leaves on a baking sheet according to the instructions on the package, and then add one to each cupcake. You could also change up the cookie cutter here and use multiple fall shapes: pumpkins, apples, or ghosts!
For more pecan pie recipes, take a look at the following: