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Pecan Pie-Stuffed Cupcakes
Pecan Pie-Stuffed Cupcakes
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Prep Time:
40 minutes
Total Time:
2 hours 40 minutes
Delicious pecan pie cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix, filled with gooey pecan filling - truly irresistible!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 3/4 cup corn syrup
  • 1/4 cup butter, melted
  • 2 eggs, slightly beaten
  • 1 cup chopped pecans, toasted
  • 1 tablespoon unflavored gelatin (from 2 envelopes)
  • 1/4 cup cold water
  • 3 cups whipping cream
  • 2/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla
Instructions:
  • Preheat oven to 350°F and line 24 muffin cups with paper baking cups. Prepare cake mix as instructed on the box to make cupcakes, using the required water, oil, and eggs. Allow cupcakes to cool in pans for 10 minutes before transferring to cooling racks. Cool completely for about 30 minutes before serving.
  • In a 2-quart saucepan, combine granulated sugar, brown sugar, and cornstarch. Add corn syrup, melted butter, salt, and eggs. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat, then mix in pecans and 1 teaspoon of vanilla. Let it cool for 10 minutes, then refrigerate for 1 hour until it thickens.
  • As the stuffing cools, in a small saucepan, sprinkle gelatin over cold water and let it stand for 1 minute. Heat the mixture over low heat, stirring constantly, for about 2 minutes until the gelatin is dissolved. Cool the mixture to room temperature, stirring frequently, which should take about 15 minutes.
  • Whip the whipping cream in a chilled medium bowl with an electric mixer on low speed, gradually adding gelatin. Increase speed to medium and beat until soft peaks form. Mix in powdered sugar and vanilla until stiff peaks form. Chill the frosting until you're ready to frost the cupcakes.
  • Using a melon baller, gently remove the center of each cupcake, making sure not to go all the way to the bottom; discard the cake pieces. Fill each cavity with 1 tablespoon of stuffing using a spoon or piping bag.
  • Trim a 1/4-inch corner from a paper or plastic decorating bag. Attach a 1/2-inch star decorating tip. Fill the bag with frosting and pipe in a circular motion onto each cupcake. Chill in the refrigerator.

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