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Ooey Gooey Pecan Pie Cupcakes

15 cupcakes



1/3 cup sugar

1/3 cup brown sugar

1/4 tsp. salt

1/2 cup brown rice syrup or light corn syrup

1/2 tsp. vanilla

2 1/2 Tbsp. melted butter

1 large egg


Mix all filling ingredients in a small bowl and set aside.



3/4 cup flour (or GF flour)

1/2 tsp. baking powder

pinch baking soda

1/4 tsp. salt

1/4 cup unsalted butter, room temperature

1/2 cup brown rice syrup or light corn syrup

1 large egg

1/4 cup whipping cream

1 1/2—2 cups chopped pecans, toasted

*Parchment cupcake liners!!


Preheat oven to 350 degrees. Mix dry ingredients. Add butter and syrup until combined. Mix in the egg and and cream. Put 1 tablespoon of batter in the bottom of each cupcake liner. Top with a layer of chopped pecans. Top that with 1 1/2–3 Tbsp. of filling, depending on what size pan you’re using—only fill them 1/2 to 2/3 full. Bake 20 minutes. 


Remove and sprinkle the topping pecans on and drizzle each one with the syrup. Bake 5 more minutes until the pecans are toasted. 



1/3 cup chopped pecans

1/4 cup brown rice syrup or light corn syrup


*To make your own parchment cupcake liners, cut parchment paper into 5-6 inch squares. Find a jar or can that’s the same size as the bottom of your muffin pan and press around it to form liners. 









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