This recipe for Pumpkin Pecan Pie Cupcakes is a sponsored conversation written by me on behalf of Pillsbury™. The opinions and text are all mine.
Pumpkin spice cake or pecan pie? Why not both?!? Get the best of both fall desserts in with this easy pumpkin pecan pie cupcakes recipe. Pumpkin cupcakes are stuffed with pecan pie filing, then topped off with cream cheese frosting.
I gotta admit, when it comes down to the great dessert debate, I almost always land on the side of pecan pie. It’s was a staple on holiday tables growing up and it’s still a favorite of mine. Pumpkin has never been my jam, but put cream cheese icing on top of pumpkin cake? Suddenly it’s a close second.
I think one reason I steer away from pumpkin cake is that I just don’t want to make it. I struggle when it comes to cakes. But, if I’m being honest, it’s not the cake itself I have a hard time with. It’s the making it pretty part.
Which is why I’m ABSOLUTELY LOVING the NEW Pillsbury™ Filled Pastry Bag. Pre-filled with your favorite Pillsbury Creamy Supreme frosting and topped with a star-tip, the most challenging part of baking is now so easy Katie can do it. You can currently find them in three delicious flavors – Vanilla, Chocolate Fudge, & Cream Cheese.
See? Proof is in the pudding frosting.
Pumpkin Pecan Pie Cupcakes
Prepare cake mix according to package directions and pour into greased cupcake liners. Bake until a toothpick inserted in the center comes out clean. Allow to cool completely.
Using a melon baller, core out the center of the cupcake, reserving the tops and slicing off extra cupcake so that juts a “lid” remains. I’ve never had a problem with the leftover crumbles getting nibbled up. 😉
In a small sauce pan, mix together the egg, pecans, dark brown sugar, butter and vanilla. Cook over medium-low heat, stirring constantly. Bring to a simmer then continue cooking and stirring for an additional minute.
Remove from heat and allow it to cool slightly. Using the same melon baller, pour the pecan mixture into each cupcake center. Place the cupcake “lids” back on top.
Perfection isn’t key… as it will get covered by the frosting.
Now here’s the best part! Dolling these cupcakes up with my favorite cream cheese frosting is a breeze with Pillsbury Pastry Bags, already pre-filled and ready to go with an easy-to-use start tip!
Decorate the top of each cupcake then serve! <3
Pumpkin Pecan Pie Cupcakes
Pumpkin spice cake or pecan pie? Why not both?!? Get the best of both fall desserts in with this easy pumpkin pecan pie cupcakes recipe.
Ingredients
- 1 package pumpkin cake mix
- 1 egg
- 1/2 cup finely chopped pecans
- 3/4 cup dark brown sugar
- 1 Tb. butter
- 1 tsp. vanilla
- pinch of salt
- 1 package of NEW Pillsbury™ Pastry Bag – Cream Cheese 16oz.
Instructions
Prepare cake mix according to package directions and pour into greased cupcake liners. Bake until a toothpick inserted in the center comes out clean. Allow to cool completely.
Using a melon baller, core out the center of the cupcake, reserving the tops and slicing off extra cupcake so that juts a "lid" remains. I've never had a problem with the leftover crumbles getting nibbled up. 😉
In a small sauce pan, mix together the egg, pecans, dark brown sugar, butter and vanilla. Cook over medium-low heat, stirring constantly. Bring to a simmer then continue cooking and stirring for an additional minute.
Remove from heat and allow it to cool slightly. Using the same melon baller, pour the pecan mixture into each cupcake center. Place the cupcake "lids" back on top.
Perfection isn't key... as it will get covered by the frosting.
Now here's the best part! Dolling these cupcakes up with my favorite cream cheese frosting is a breeze with Pillsbury Pastry Bags, already pre-filled and ready to go with an easy-to-use start tip!
Decorate the top of each cupcake then serve!
Be sure to grab a coupon here for the Pillsbury Pastry Bags when shopping at your local Giant Carlisle supermarket.
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