Pecan Pie Cupcakes
Did you know that yesterday was pecan pie day? I’m guessing not. It’s not like Christmas or Easter. It’s a random holiday that I doubt anyone celebrates.
But guess what? I celebrated! I celebrated on Saturday, but still. Close enough.
I really love pecan pie. When I was studying abroad in London, I got such a craving for it. I didn’t even really like it back then. But pecan pie is really only an American thing. The only store I could find it was Whole Foods. And unsurprisingly, it was stupid expensive. But I didn’t care. I ate the entire thing, by myself, within a week. I don’t even think I shared with my bestie there. It was MINE.
I’ve really been craving pecan pie again lately. Mom and dad aren’t big fans of it, so I went looking for a single serve recipe. Instead, I found this. This being a pecan pie like cupcake recipe from Baking Bites.
Even my parents are fans of these cupcakes. Mine were a tad under baked when we first ate them, but they set up pretty nice after leaving them set a night. I would bake them a tad longer next time.
What you need:
2/3 c flour
1/4 t baking powder
1/4 t baking soda
1/4 t salt
3/4 c brown sugar
1/4 c butter
3/4 c maple syrup (cheapo pancake syrup works)
3/4 c milk
1 t vanilla (or just a dash, like how I do it)
chopped (or mashed) pecans
Preheat oven to 350. Line cupcake pan with paper or silicone liners (if your dad didn’t throw yours away – FATHER.) Mix all the dry ingredients, and set aside. Cream together butter and sugar. Add eggs, milk, syrup, and vanilla. Mix well. Add in dry ingredients and mix until all the white lumps are completely gone. Sprinkle pecans on the bottom of the cupcake liners. I put quite a lot, but it is totally up to you how much you use. Cover the nuts with the batter. Bake for 25-30 minutes, checking at 25. Enjoy!