Pecan Pie Cupcakes with Whiskey Frosting

Pie, meet Cupcake; Cupcake, Pie. I propose that we all make happy time together and create some delicious hybrid children, yes? (Side thought: mix-raced children are so precious.)

This was another cupcake from my cupcake delivery service in college. I was quite proud of this flavor, hence I present it to you today. It consists of a brown sugar base filled with ooey chocolate pecan pie, topped with bourbon cream cheese frosting and adorned with a pecan. I’ve made alcoholic frostings in the past, such as Zinfandel, beer, and amaretto; maybe I am trying to reclaim my youth. But I find that the bourbon frosting gives these cutie “pie-cakes” a bad-ass reputation in the hood. People don’t mess with other people who make bourbon frosting cupcakes. Truth.

Pecan Pie Cupcakes (Pie-Cakes?) with Bourbon Frosting


The pecan reminds me of the Titanic crashing into a diabetic coma


Makes 15 normal sized, about 45 mini
Pecan Pie Filling

1/4 cup sugar
1/4 cup brown sugar
4 tablespoons flour
2/3 cup light corn syrup
1/3 cup dark corn syrup
2 tablespoon honey
2 eggs (room temp)
6 tablespoons melted butter
1 tablespoon bourbon (optional)
1 teaspoon rum extract

Preheat oven to 350 degrees. With a wooden spoon, stir together liquid ingredients in a 9×12 casserole dish until well blended. Stir in sugar and flour. Stir in pecans. Bake for 15 minutes, stirring gently half way through baking. Filling may have a crust form over the top when it’s done.  I stirred until it was smooth again, and then continued stirring throughout cooling process to avoid crust forming and to avoid it setting up.

While pecan pie filling is baking and cooling, begin the brown sugar cupcakes.


2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup (1 stick + 3 tablespoons) butter, at room temperature
1 1/3 cup brown sugar
2 eggs, at room temperature
2 teaspoons vanilla
2/3 cup whole milk

First, preheat oven to 350° F.

Next, sift together the dry ingredients on to a sheet of wax paper or into a medium-sized bowl.  Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and brown sugar until light and fluffy. Whisk in the eggs and vanilla until combined.

Stir in the sifted dry ingredients all at once, and mix until the batter is smooth.

Divide the batter evenly among the prepared cupcake cups, filling 1/2 full. Gently put a tablespoon scoop of pre-baked pecan pie filling on each cupcake. Bake 20 minutes or until a golden crust forms on the edges of the cupcake (around 13 for minis, but check).  Push the top. If it springs back, it’s probably done. Cool completely before frosting

Bourbon Cream Cheese Frosting
8 oz. cold cream cheese
1 stick unsalted butter, firm but not cold
⅛ tsp. salt
3 ¾ cups confectioners’ sugar, sifted
1 Tbsp. bourbon

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese, butter, and salt on medium-low speed until smooth and creamy, two to three minutes.  Reduce the speed to low, gradually add the confectioners’ sugar and beat until incorporated.  Add the bourbon and beat until just incorporated.  Add milk, 1 teaspoon at a time, if frosting does not have a spreadable consistency.