Wednesday, August 29, 2012

Pecan Pie Cupcakes

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These little beauties are a spin off of the Southern favorite, Pecan Pie. Making them into "cupcakes" was genius!!! Plus I had been craving pecan pie for awhile now and I didn't have the syrup. Guess what...These little guys don't need the syrup!!! Plus you don't have to make a crust. Double YAY!


1 c of chopped pecans
1/2 c of all purpose flour
1 c of brown sugar (packed)
2/3 c butter, melted
2 eggs

Preheat oven to 350.
                                        Combine all ingredients in medium bowl. Mix well. 

                                 Spray a cupcake tin (or mini muffin) with oil and lightly flour. I like to splatter mine everywhere. Feel free to do the same. 

Fill tin cups about 3/4 of the way full. Bake for about 15-18 min. Mine came out perfect at 15 min but oven times vary, so be sure to check yours. This makes about 12 to 14 cupcakes.

 Just a tip....Make sure you take the cupcakes out of the tins while they are still pretty warm. I found that if you let them cool too long they will stick to the pan and it's a pain taking them out.

I'm telling you, they taste as good as they look.  Yummy and moist, you can't eat just one! Enjoy!!!

What did you think about the Pecan Pie Cupcakes??

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