Thanksgiving Pecan Pie Cupcakes

Thanksgiving is my absolute favorite holiday, and what better way to celebrate than to make themed cupcakes =]. This week I decided to make miniature pecan pies, which is a classic favorite. Starting with a buttery crust, brown sugar cupcake, of course a pecan pie filling, and a maple buttercream to top it off, no one can resist this tempting dessert. Enjoy =]


Graham Cracker Crust


Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 stick butter, melted

Directions

Preheat the oven to 350 F. Pour the melted butter over the crumbs and sugar in a bowl. With your hands, knead the mixture until homogenous. Line 2 cupcake tins, and spray with Pam. Put about 1 tbs of the crust into each tin, and press down with a masher. Bake the crust for exactly 5 minutes, and watch them because they can easily burn. Take out and cool.

Brown Sugar Cupcakes-


Ingredients

• 1 cup all purpose flour
• 1 cup cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 1 stick unsalted butter, room temp
• 1 cup brown sugar, packed
• 2 eggs, room temp
• 1/3 cup plus 1 tbs sour cream
• 1/4 cup plus 1 tbs buttermilk
• 1 tbs heavy cream
• 1 tsp vanilla extract

Directions

Preheat the oven to 350 F. With an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and mix fully. Sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add in the sour cream to the mixture. Beat fully. Alternate adding the flour and the buttermilk, ending with the dry ingredient. Mix in the heavy cream on high for about 1 minute. Add the vanilla. Pour the batter into the prepared lined cupcake tins, and bake for about 18 minutes, or until they bounce to the touch. Cool.

Pecan Pie Filling-

Ingredients

• 2/3 cup sugar (can also use brown sugar)
• 3 eggs, beaten
• 1/2 cup corn syrup
• 1/3 cup butter, melted
• 1/2 tsp salt
• 2 cups pecans chopped 
• 3 tbs maple syrup
• 1 tsp all spice

                                                                                    Directions

Preheat the oven to 350 F. Mix together all the ingredients until fully incorporated. Pour into a glass baking pan, and bake for about 30 minutes or until semi solidified. You can take out the filling and mix every once and a while to get the perfect consistency. Allow to cool

Maple Buttercream-

Ingredients

• Half a stick unsalted butter, room temp
• 2-3 cups powdered sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup maple syrup
• 1 tbs heavy cream

Directions

Cream the butter and vanilla until light and fluffy. Add the sugar 1 cup at a time, and alternate with the maple syrup. Mix until combined. Add the heavy cream and beat on high for about a minute. Ice the cupcakes, and add a piece of the filling on top for decor. Enjoy