Boozy Pecan Pie Cupcakes: How to Make 12 Boozy Bites

Introduction

If you love the rich, nutty flavors of classic pecan pie but crave a fun, bite-sized twist, these boozy pecan pie cupcakes are the perfect treat! Combining moist cupcake batter with a decadent bourbon-infused pecan filling, this dessert delivers a grown-up take on a Southern favorite. Whether you’re hosting a holiday party or just indulging your sweet tooth, these boozy pecan pie cupcakes are sure to impress. Plus, they’re surprisingly easy to make—no advanced baking skills required. Stick around for step-by-step instructions, expert tips, and creative variations to customize your batch!

Ingredients List

Here’s everything you’ll need to whip up these irresistible boozy pecan pie cupcakes (yields 12 cupcakes):

• For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • 2 tbsp bourbon (or whiskey)
• For the Pecan Pie Filling:
  • 1 cup chopped pecans
  • ⅓ cup corn syrup
  • ¼ cup brown sugar
  • 1 tbsp bourbon
  • 1 tsp vanilla extract
  • 1 tbsp melted butter
  • Pinch of salt
• For the Whiskey Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tbsp bourbon
  • 1 tsp vanilla extract

Pro Tip: For a non-alcoholic twist, substitute bourbon with 1 tbsp vanilla extract + 1 tbsp apple juice in the cupcakes and frosting. Check out our banana cream pie for another crowd-pleasing dessert!

Timing

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Cooling & Assembly: 1 hour
• Total Time: 1 hour 42 minutes

These boozy pecan pie cupcakes are perfect for holiday parties or weekend treats. Need a quicker fix? Try our cake mix cookies for a 30-minute dessert!

Step-by-Step Instructions

Step 1: Prep the Cupcake Batter

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and brown sugar until fluffy. Beat in eggs, vanilla, milk, and bourbon. Gradually mix dry ingredients into wet until just combined.

Step 2: Bake the Cupcakes

Fill liners ⅔ full with batter. Bake for 20–22 minutes or until a toothpick comes out clean. Cool completely. While baking, try our peanut butter pie dip for a no-bake side!

Step 3: Make the Pecan Pie Filling

In a saucepan over medium heat, combine corn syrup, brown sugar, bourbon, vanilla, butter, and salt. Simmer for 3 minutes, stirring constantly. Remove from heat, stir in pecans, and let cool slightly.

Step 4: Core & Fill the Cupcakes

Use a spoon or cupcake corer to remove the center of each cupcake. Fill with 1–2 tsp pecan pie filling. Save scraps for a trifle (like our tiramisu cheesecake hack!).

Step 5: Whip Up the Frosting

Beat cream cheese and butter until smooth. Add powdered sugar, bourbon, and vanilla. Pipe or spread onto cupcakes. Garnish with extra pecans. For a lighter frosting, try our Greek yogurt cloud cake technique!

Nutritional Information

These boozy pecan pie cupcakes are a decadent treat, but it’s good to know what you’re indulging in. Here’s the approximate nutritional breakdown per cupcake (based on 12 servings):

• Calories: 320 kcal
• Total Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 42g (Fiber: 2g, Sugar: 30g)
• Protein: 4g
• Cholesterol: 45mg
• Sodium: 180mg

Keep in mind that the alcohol content (like bourbon or rum) cooks off slightly, but traces remain. For a lighter twist, check out our Greek yogurt cloud cake as an alternative.

Healthier Alternatives for the Recipe

Love boozy pecan pie cupcakes but want a lighter version? Try these swaps:

• Reduce Sugar: Substitute half the brown sugar with monk fruit sweetener or coconut sugar.
• Lighter Flour: Use whole wheat pastry flour or almond flour for added fiber.
• Low-Fat Dairy: Swap heavy cream for Greek yogurt in the filling (like in our banana cream pie).
• Alcohol-Free: Replace bourbon with vanilla extract or apple cider for family-friendly cupcakes.

For more guilt-free desserts, explore our no-bake banana pie or peanut butter pie dip.

Serving Suggestions

Elevate your boozy pecan pie cupcakes with these serving ideas:

• À la Mode: Serve warm with a scoop of vanilla ice cream for a gooey contrast.
• Drizzle: Top with caramel sauce or a bourbon glaze (like our tiramisu cheesecake style).
• Pairing: Enjoy with spiced coffee or a glass of dessert wine.
• Garnish: Add crushed pecans or gold leaf for a festive touch.

For more inspiration, try our chocolate lasagna or cranberry orange biscuits as complementary treats.

Common Mistakes to Avoid

Making boozy pecan pie cupcakes is fun, but a few missteps can ruin your batch. Here’s what to watch out for:

Overmixing the Batter

Overmixing leads to dense cupcakes. Fold ingredients gently until just combined for a light, fluffy texture.

Using Warm Alcohol

Room-temperature bourbon or rum can alter the batter’s consistency. Chill it first to maintain structure.

Skipping the Pecan Toast

Raw pecans lack depth. Toast them lightly for a richer flavor that complements the boozy pecan pie cupcakes.

Overbaking

Dry cupcakes are a no-go. Check for doneness at 18 minutes—a toothpick should have moist crumbs, not be clean.

Ignoring Storage Rules

Leaving cupcakes uncovered makes them stale. Always store properly (more tips below!).

For more dessert troubleshooting, explore our Tiramisu Cheesecake guide or this pie-dip hack.

Storing Tips for the Recipe

Keep your boozy pecan pie cupcakes fresh with these pro storage methods:

Room Temperature (Short-Term)

Store in an airtight container for up to 2 days. Line the container with parchment to prevent sticking.

Refrigeration (Longer Freshness)

For 5–7 days, refrigerate in a sealed container. Let them sit at room temperature for 10 minutes before serving.

Freezing (Up to 3 Months)

Wrap each cupcake in plastic, then place in a freezer bag. Thaw overnight in the fridge.

Alcohol Infusion Tip

The boozy flavor intensifies over time. For a stronger kick, refrigerate overnight before serving.

Pair your cupcakes with our Banana Cream Pie or citrus-glazed biscuits for a dessert spread!

Conclusion

These boozy pecan pie cupcakes are the perfect fusion of rich, nutty flavors and a delightful boozy kick. Whether you’re serving them at a holiday gathering or just indulging in a sweet treat, they’re guaranteed to impress. The combination of moist cupcake batter, gooey pecan filling, and a hint of bourbon creates an unforgettable dessert experience.

From my own kitchen experiments, I’ve found that using high-quality bourbon elevates the flavor, but feel free to adjust the alcohol content to suit your taste. Don’t forget to check out our other decadent dessert recipes for more inspiration!

FAQs

Can I make these cupcakes alcohol-free?

Yes! Simply replace the bourbon with apple juice or vanilla extract for a kid-friendly version.

How long do these cupcakes stay fresh?

Stored properly in an airtight container, they’ll last up to 3 days at room temperature or 5 days in the fridge.

Can I freeze boozy pecan pie cupcakes?

Absolutely! Freeze them (without toppings) for up to 2 months. Thaw and add fresh whipped cream before serving.