Pecan Pie Cupcakes with Whipped Cream Frosting

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Pecan Pie Cupcakes that are topped with homemade Whipped Cream Frosting and drizzled with a Bourbon Vanilla Bean Glaze are the perfect alternative dessert for this Thanksgiving!

Pecan Pie Cupcakes

I was very busy over the weekend doing my favorite thing, baking! I spent the better part of last week curled up in bed feeling quite crummy. Which left me with a lot of catching up to do. Thankfully it was catching up of the delicious variety. What did you bake this weekend? Any cookies or cupcakes? I’d love to hear about it!

I have been working on a great alternative to pie for Thanksgiving dessert. Or even in addition to pie. If you’re Thanksgiving is anything like mine, then dessert is usually bigger than dinner! I just can’t stop myself. And now I’ve added one more must make dessert.

Pecan Pie Cupcakes

Pecan Pie Cupcakes

Pecan Pie Cupcakes are an excellent way to revamp your Thanksgiving dessert while still holding on to some tradition. Sweetened with only brown sugar, these cupcakes are ultra dense and chewy.

Since I always add a little bourbon to my pecan pie, I decided to add some to my Pecan Pie Cupcakes as well. This adds just a little extra caramel flavor to the cupcake.

Pecan Pie Cupcakes

For the frosting on these cupcakes I went back and forth a lot on what I wanted to top them with. Eventually I landed on Homemade Whipped Cream Frosting. I felt it would keep true to the traditional Pecan Pie I was aiming for. Not only that, but it’s SO delectable! I couldn’t stop eating the leftovers once the cupcakes were frosted.

On top of being incredibly delicious, whipped cream frosting is so easy to make! All you have to do is throw the ingredients in your stand mixer and turn it on medium speed for a few minutes and you have whipped cream!

Pecan Pie Cupcakes

I wanted to add a little something extra to these cupcakes as well. I had some bourbon leftover and since I’m not much of a bourbon drinker or one at all, I decided to add a Bourbon Vanilla Bean glaze. Just a little something drizzled over the frosting for another pop of flavor!

I used my handy dandy Wilton Squeeze Bottles for the Bourbon Vanilla Bean glaze. They’re easy to use and give more control over where you are drizzling your glaze.

These cupcakes will make your mouth water and each bite will make your taste buds explode! I can’t wait for you to try them yourself!

Pecan Pie Cupcakes

Now who’s adding Pecan Pie Cupcakes to their Thanksgiving menu!

Pecan Pie Cupcakes

Pecan Pie Cupcakes with Homemade Whipped Cream Frosting

Servings 24 Cupcakes
Author Megan M.


Pecan Pie Cupcake

  • 1 Cup Butter softened
  • 2 Cups Dark Brown Sugar
  • 3 Large Eggs
  • 2 tsp Vanilla Extract
  • 2 Tbs Bourbon
  • 3 Cups All Purpose Flour
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 Cup Milk
  • 1 Cup Chopped Pecans

Whipped Cream Frosting

  • 2 Cups Heavy Whipping Cream
  • 6 Tbs Powdered Sugar
  • 2 tsp Vanilla Extract
  • 2 Tbs Powdered Milk

Bourbon Vanilla Bean Glaze

  • 1 Tbs Bourbon
  • 1 Vanilla Bean seeds scraped out
  • 1 Tbs Butter softened
  • 1 Cup Powdered Sugar


Make the Cupcake

  1. Preheat oven to 350°. Line two muffin pans with cupcake liners.

  2. In a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar. Add the eggs one at a time, beating well after each addition. Add in the vanilla and bourbon.

  3. In a separate bowl mix together the flour, salt, baking powder, and baking soda. Alternate adding the flour mixture and the milk to the stand mixer, starting with the flour. Add in the chopped pecans, saving a few to sprinkle on top.

  4. Divide the batter among the muffin pans and bake for about 20 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool completely before frosting.

Make the Whipped Cream Frosting

  1. In a stand mixer fitted with the whisk attachment add the cream, powdered sugar, vanilla, and powdered milk. Set to medium speed and let whisk until peaks form. This took about 8-10 minutes for me.

  2. Spoon whipped cream into a piping bag with your favorite tip and pipe on the cooled cupcakes.

Make the Glaze

  1. In a small bowl, beat together the butter, bourbon, and vanilla bean until well combined. Slowly add in powdered sugar until a thin glaze has formed. Pour into a squeeze bottle and drizzle over the frosted cupcakes. 

Recipe Notes

Frosted cupcakes should last about 3-4 days in the refrigerator.

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