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Pecan Pie-Stuffed Cupcakes

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Pecan Pie-Stuffed Cupcakes
  • Prep 40 min
  • Total 2 hr 40 min
  • Servings 24
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Pecan pie in a cupcake is just about as good as it gets. Made with Betty Crocker™ Super Moist™ yellow cake mix, they're stuffed with a gooey pecan filling.
By Andi Bidwell
Updated Mar 6, 2013

Ingredients

Cupcakes

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Use paper baking cups decorated with fall colors to make these cupcakes look even more special.

Nutrition

Nutrition Facts are not available for this recipe
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