Don’t eat these pecan pie cupcakes in your best fall attire. Save these cupcakes for the morning after Thanksgiving when everyone is in their sweats, eating right at the kitchen counter, and spreading family gossip. These pecan pie cupcakes are down home, sticky, gooey, nut-packed finger-licking sensations. They have just enough cupcake batter to hold the cake together; that batter is topped with pecans and doused with the same mixture of sugar, syrup, butter, and eggs that the Pioneer Woman uses to make her pecan pie. Once baked, the cupcakes are topped with a final layer of pecans and thrown back in the oven for a few minutes for one more toast.
I baked these pecan pie cupcakes for a charity event (thanks to everyone in the Cupcake Project community who suggested pecan pie!) and although I knew that the cupcakes were for a great cause, I almost couldn’t bear them leaving my house. Next time, I will double the recipe!