Pecan Pie Cupcakes
My aunt gave this recipe to me. These are wonderful little snacks!
Reviews
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This recipe is awsome. Will use it for the holidays instead of making the pie. I used a standard muffin pan, no liners, just spray/grease pan well. It made 10 muffins. They do not raise, so fill them 2/3 or more. I cooked them 20 minutes. Wait til they are cool to try them. They need to be cool for the pecan pie flavor to come thru. -
Awesome little cupcake. No one could eat just one. To prevent them from sticking to the pan, flip them out as soon as they come out of the oven. I got exactly 24 mini muffins from my batch. PS: I also added 1 tablespoon of Karo light corn syrup and 1 teaspoon vanilla to the batter. What is a pecan pie cupcake without a little Karo syrup and vanilla!
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I give these five stars being being so delicious and easy to get ready. They freeze well too!!!! The whole family loved them! I will tell you a little tip that helped me....DO NOT let them cool in the mini muffin pan....slide them out immediatly and let them cool on a plate, cookie sheet, whatever...if you let them cool in the muffin pan they will stick and they will not look very nice, then you will forced to eat them all yourself.
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Even deserves more than five stars. I whipped them up for the French mother in law and her boyfriend who are visiting and they ate most of the batch. Excellent, easy recipe!!! Tastes a lot like pecan pie, but with a cupcake like consistency. I needed to bake at least 8 minutes longer. Fantastic!
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Next time I'll sprinkle some Pecans on top before I bake.
