These simple cupcakes are little gems, especially if you like pecan pie. The batter is very fluid and as the cupcakes bake, the pecans rise to the top just like a pecan pie. The bottom of the cupcake is very moist and tastes like maple syrup. You must use cupcake liners and allow them to cool, although I gave in at the warm stage and tried one. As long as you peel the liner off carefully, all will be well. These are super to take along for picnics or backyard grilling.
Impossible Pecan Pie Cupcakes
From Baking Bites
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
1/4 cup butter, room temperature
3 large eggs
3/4 cup maple syrup
3/4 cup milk
1 tsp vanilla extract
3 cups chopped, toasted pecans
Preheat oven to 350F. Line 16 muffin cups with paper liners.
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together brown sugar and butter until light. Whisk in eggs, followed by maple syrup, milk and vanilla extract. Whisk until smooth.
Add in flour mixture and whisk until flour is very well incorporated and no streaks of dry ingredients remain.
Divide pecans evenly into prepared muffin cups. Pour batter over pecans. Batter should just cover the pecans in each muffin cup.
Bake for 20-25 minutes, until the cakes are set and spring back when gently pressed.
Cool on a wire rack. Allow cupcakes to cool completely before removing wrappers.