Sticky, Gooey, Nutty Pecan Pie Cupcakes

Sticky, Gooey, Nutty Pecan Pie Cupcakes

cupcakes, pies & cobblers, fall, pecan, Thanksgiving
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Pecan Pie Cupcakes

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!

Pecan Pie Cupcake Recipe

Lyle's Golden Syrup 454g

I used golden syrup for my pecan pie cupcakes.  I prefer the taste of golden syrup to the taste of corn syrup, however either product would work.

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PaperChef 70060 Culinary Parchment Baking Cups, Large

I highly recommend using nonstick baking cups (or silicone cups) for this recipe.  If you use regular cupcake liners, the cupcakes will be impossible to remove.

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Sticky, Gooey, Nutty Pecan Pie Cupcakes

Yield: 15 cupcakes

Sticky, Gooey, Nutty Pecan Pie Cupcakes


    Filling Ingredients
  • 1/2 cup white sugar
  • 1 1/2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup golden syrup or light corn syrup
  • 1/2 teaspoon vanilla extract
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 large egg
  • Cupcake Ingredients
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup golden syrup or light corn syrup
  • 1 large egg
  • 1/4 cup heavy whipping cream
  • 2 cups finely chopped pecans
  • Topping Ingredients
  • 1/3 cup pecans, roughly chopped
  • 1/4 cup golden syrup or light corn syrup


    Filling Instructions
  1. In a medium-sized mixing bowl, mix all filling ingredients until fully combined. Set aside.
  2. Cupcake Instructions
  3. Preheat oven to 350 F.
  4. In a medium-sized mixing bowl, mix flour, baking powder, baking soda, salt, butter, and syrup until fully combined.
  5. Mix in egg.
  6. Mix in heavy whipping cream.
  7. Fill non-stick or silicone cupcake liners with 1 tablespoon of cupcake batter per liner. If needed, spread batter out with the back of a spoon to fill the whole bottom surface of each liner.
  8. Top cupcake batter with a single layer of nuts.
  9. Top nuts with three tablespoons of filling per cupcake liner. The cupcake liner should be about half full. If you overfill the liners, the cupcake will overflow during baking.
  10. Bake for twenty minutes and remove from oven.
  11. Topping Instructions
  12. Top each cupcake with pecans so that the pecans come to the top (or just above the top) of each liner.
  13. Drizzle syrup over pecan topping.
  14. Return to oven for another five minutes or until pecans are lightly browned.
  15. Cool cupcakes in the cupcake tins. If you remove them too early, they won't hold their shape.


It is extremely important that you do not overfill these cupcakes. If you fill them too high, they will overflow during baking. I suggest doing a single test cupcake before baking the entire batch to ensure that you have the fill level correct.

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3 comments on “Sticky, Gooey, Nutty Pecan Pie Cupcakes”

  1. Emily says:

    These sound amazing! I love that you used golden syrup. I haven’t had Lyle’s in a long time.

    Happy Thanksgiving!

  2. Amanda Hancock says:

    Love these! Made them last night for my birthday, it brings my love of pecan pie and cake to one simple cupcake. But I did not have 3 tablespoons of filling to put in 12 cupcakes, I only used two tablespoons and then barely had enough. Any guesses why my filling was that far off?

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