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Pecan Pie-Stuffed Cupcakes

Andi, former Betty Crocker Kitchens editor shares a rich pecan pie-stuffed cupcake with whipped cream frosting.

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  • Prep Time 40 min
  • Total Time 2 hr 40 min
  • Servings 24

Cupcakes

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

Stuffing

1/4
cup granulated sugar
1/4
cup packed brown sugar
2
tablespoons cornstarch
3/4
cup corn syrup
1/4
cup butter, melted
1/2
teaspoon salt
2
eggs, slightly beaten
1
cup chopped pecans, toasted
1
teaspoon vanilla

Whipped Cream Frosting

1
tablespoon unflavored gelatin (from 2 envelopes)
1/4
cup cold water
3
cups whipping cream
2/3
cup powdered sugar
1 1/2
teaspoons vanilla

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.

EXPERT TIPS

Expert Tips

To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until pecans are light brown.

Use paper baking cups decorated with fall colors to make these cupcakes look even more special.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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