Pecan Pie-Stuffed Cupcakes

Father’s Day was Sunday.

I hope this is not news to anyone, or you owe your father a phone call.

Before you ask, the answer is no. I did not get my dad cupcakes for Father’s Day. Correction: I did not only get my dad cupcakes for Father’s Day. But I mean, come on. Why wouldn’t cupcakes be involved? Have we met?

 There are two types of pie that remind me of my dad: Cherry Pie and Pecan Pie. Now, I already did Cherry-Filled Cupcakes, which were the cupcake version of cherry pie, in a way. So now it was time to make the Pecan-Pie Stuffed Cupcakes I saw on the Betty Crocker website a while back.

Dad’s always giving me grief about not making cupcakes with nuts in them just because I don’t like nuts. “ You don’t, but other people do,” he’d say. (Um, isn’t this blog mostly for me? Answer: Yes.)

So, in order to make Pops happy on his special day, I made him a nut-filled cupcake. Happy Father’s Day.

 Pecan Pie Stuffed Cupcakes
makes 24 cupcakes
recipe from Betty Crocker

Cupcake Ingredients:
1 box yellow cake mix
water, eggs, and oil called for on the box

Filling Ingredients:
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons corn starch
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

Frosting Ingredients:
1 envelope unflavored gelatin
1/4 cup cold water
3 cups heavy whipping cream
2/3 cup powdered sugar
1 1/2 teaspoons vanilla

Directions:
To make the cupcakes: Preheat the oven to 350 degrees. Line 2 cupcake tins with liners and set aside.
 Mix and bake the cake mix according to package directions. Let cool in the pans for a few minutes, then remove to wire racks to cool completely.

To make the filling: In a 2-quart saucepan, stir together the sugar, brown sugar, and cornstarch. Stir in corn syrup, butter, salt, and eggs. Stir over medium heat, stirring constantly, until mixture begins to boil. Remove from the heat and stir in the pecans and vanilla. Cool for 10 minutes, then place in the refrigerator for 1 hour or until thickened.

To make the frosting: In a small saucepan, sprinkle the gelatin over the cold water and let stand for 1 minute. Heat gelatin mixture over low heat for about 2 minutes, stirring constantly until dissolved. Remove from the heat and let cool to room temperature, stirring frequently (this will take about 15 minutes, but keep and eye on it because mine cooled TOO much and it had solidified. If this happens, place back on low heat until melted again).
In a chilled medium bowl, beat the whipping cream with an electric mixer on low speed while slowly adding the gelatin. Increase speed to medium and continue to beat until soft peaks form. Add the powdered sugar and vanilla and beat until stiff peaks form. Refrigerate frosting until ready to use.

To assemble the cupcakes: With a paring knife, cut the middles out of each cupcake and discard (or eat) them. Spoon 1 tablespoon of the stuffing into each cupcake hole. Pipe the frosting onto each cupcake and enjoy!

*Store cupcakes in the refrigerator. 
** To toast the pecans, preheat the oven to 350 and spread the chopped pecans onto an ungreased cookie sheet. Bake uncovered for 6-10 minutes, stirring occasionally, until the pecans are toasted and fragrant.

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2 Responses to Pecan Pie-Stuffed Cupcakes

  1. Bob says:

    I don’t think I ever told you they’re really good. You have my permission to make them again. The whipped cream frosting is a mixed bag though — it’s good, but needs to be refrigerated, as you pointed out. Cupcakes themselves just naturally taste better no cooler than room temperature. Hmm. What to do?

    • Lauren says:

      Let it come to room temperature before eating it, if you can wait that long.
      Thanks; glad you liked them, since it was part of your gift. 😉

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