WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Pecan Pie-Stuffed Cupcakes

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

Save and Share

false

( 8 Ratings)

8 Ratings

5 Stars 75%

4 Stars 12%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 6 )

60f6648a-349e-4a9b-86a6-674e5e33c3d8

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

Ingredients

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 6 Reviews View All

Posted 4/17/2012 11:41:24 AM REPORT ABUSE SleepyAngel said:

Rating:

Great recipe! My family love them. I will definitely make them again.

This reply was: Helpful Inspiring

Posted 3/21/2012 11:21:26 PM REPORT ABUSE CrissyBarrows said:

Rating:

Have not made these yet but it looks like there is a mistake in Step 5. When it says to scoop out the cupcake centers and discard. It should say gather them all up and eat them. Can't wait to try them though.

This reply was: Helpful Inspiring