If you love the comforting flavors of classic pecan pie but want a fun, individual treat that’s completely plant-based, this Vegan Pecan Pie Cupcakes with Caramel Buttercream Recipe is going to sweep you off your feet. Imagine moist, tender cupcakes bursting with finely ground pecans and sweet brown sugar, then filled with a luscious vegan pecan pie filling. The crowning glory? A dreamy vegan caramel buttercream swirled on top, making every bite utterly irresistible. Whether you’re a seasoned vegan or just curious about delicious dairy-free desserts, these cupcakes are a game changer that will quickly become your favorite go-to dessert for any occasion.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity and the way each ingredient plays a key role. From the creamy soy milk base creating a tender crumb to the rich caramel sauce that infuses every bite with depth, these essentials are what make the cupcakes so special and flavorful.
- Soy milk: Acts as the moist vegan “buttermilk” base when combined with apple cider vinegar, tenderizing the cupcakes perfectly.
- Apple cider vinegar: Helps curdle the soy milk slightly for that classic “buttermilk” tang without dairy.
- Olive oil or neutral cooking oil: Brings moisture and richness to the cupcakes, keeping them soft and fresh.
- Vegan caramel sauce: Adds a buttery sweetness to both the batter and buttercream for a luscious finish.
- Vanilla extract: Provides that warm aromatic note that enhances all the flavors.
- Plain flour: The foundation creating structure and lightness in the cupcakes.
- Soft brown sugar: Offers a deep caramel flavor and gentle sweetness.
- Finely ground pecans: Folded into the batter for nutty texture and flavor throughout.
- Baking powder and baking soda: Make sure the cupcakes rise beautifully and stay fluffy.
- Sea salt: Balances sweetness and enhances every flavor.
- Vegan butter: Essential for the rich pecan pie filling’s creamy texture.
- Pure maple syrup: Sweetens the filling naturally and compliments the pecan flavor.
- Evaporated coconut milk: Adds body and richness to the pecan pie filling.
- Chopped pecans: Give crunch and bursts of pure pecan goodness in each bite.
- Vegan Swiss meringue buttercream: Creates a light, fluffy frosting that perfectly balances the sweetness.
- Demerara sugar and ground cinnamon (optional): For a delightful cinnamon sugar garnish adding a subtle crunch and spice.
How to Make Vegan Pecan Pie Cupcakes with Caramel Buttercream Recipe
Step 1: Prepare the Vegan “Buttermilk” and Batter
Start by combining the soy milk with apple cider vinegar in a small bowl. Let it sit for 10 minutes to create your vegan “buttermilk.” This step is crucial because it helps give the cupcakes a tender crumb and a slight tang, mimicking traditional buttermilk’s effect. Next, whisk in the olive oil, vegan caramel sauce, and vanilla extract. In a separate bowl, mix the plain flour, soft brown sugar, baking powder, baking soda, salt, and finely ground pecans. Pour the wet ingredients into the dry and stir gently until just combined. Avoid overmixing to keep the texture light and airy.
Step 2: Bake the Cupcakes
Line a 12-hole cupcake tin with liners and divide the batter evenly among them. Bake in a preheated oven at 180°C (356°F) for about 22 to 25 minutes. Use the toothpick test to check if they’re done—it should come out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting time ensures the cupcakes finish setting and won’t crumble when you add the filling.
Step 3: Make the Pecan Pie Filling
In a saucepan over medium heat, melt the vegan butter. Stir in the brown sugar, apple cider vinegar, maple syrup, and evaporated coconut milk. Let this bubble gently for 5 minutes, stirring often, to thicken and meld the flavors. Add the chopped pecans and salt, simmer for an additional 2 minutes, and then remove from heat. Allow the filling to cool for 10 minutes on the counter before chilling it in the fridge for at least an hour. This chilling step helps the filling firm up for easy cupcake stuffing.
Step 4: Prepare the Caramel Buttercream
Slowly whisk in the vegan caramel sauce into your vegan Swiss meringue buttercream one tablespoon at a time. Taking it slow ensures the caramel blends smoothly, creating a silky, decadent frosting with an unforgettable caramel twist. Continue whisking until fully combined and creamy.
Step 5: Assemble the Cupcakes
Using a cupcake corer or an apple corer, carefully remove the center of each cooled cupcake. Save these pieces for topping later. Fill the hollow with the chilled pecan pie filling, then gently press the reserved cupcake tops back in place. For a festive touch, mix demerara sugar with ground cinnamon and set aside for garnish.
Step 6: Frost and Garnish
Fill a piping bag fitted with an open star nozzle with the caramel buttercream. Pipe generous swirls atop each cupcake for a beautiful presentation. Drizzle extra vegan caramel sauce over the frosting, then add a pecan and a sprinkle of cinnamon sugar for that irresistible finishing touch. These cupcakes will look as amazing as they taste!
How to Serve Vegan Pecan Pie Cupcakes with Caramel Buttercream Recipe
Garnishes
Adding a single pecan on top is simple but effective, providing a nutty crunch that complements the soft textures inside. A drizzle of extra caramel sauce and a dusting of cinnamon sugar not only make these cupcakes look stunning but elevate each bite with nuanced sweetness and spice. Presentation matters, especially when you want to impress guests or treat yourself.
Side Dishes
These cupcakes are rich and sweet on their own but pair beautifully with a cup of robust coffee or a warm chai latte. Plant-based whipped cream or a scoop of vanilla coconut ice cream can also be delightful companions if you want to turn these treats into a complete dessert experience.
Creative Ways to Present
For gatherings or special occasions, serve these cupcakes on a rustic wooden board or a glass cake stand for an inviting display. You can cluster miniature pumpkin decorations or autumn leaves around the platter to tie into a cozy seasonal vibe. Alternatively, place each cupcake in a small decorative cupcake wrapper or metallic liner for an elegant touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with some leftover cupcakes, no worries—they store beautifully. Keep them in an airtight container in the fridge for up to five days. It’s best to let them come to room temperature for 2 to 3 hours before serving to soften the buttercream and bring out all the lovely flavors.
Freezing
To freeze, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Frozen this way, they last up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge, then bring to room temperature before serving for optimal texture and taste.
Reheating
Since these cupcakes are best enjoyed at room temperature, reheating should be gentle. Avoid microwaving as it can melt the buttercream. Instead, simply remove from the fridge and allow them to warm naturally on the counter. This honest approach preserves the integrity of the buttercream and filling.
FAQs
Can I use a different type of nut instead of pecans for this recipe?
Absolutely! While pecans are traditional and offer a rich, buttery flavor, walnuts or hazelnuts can be great alternatives. Just keep in mind they may slightly alter the flavor profile but will still deliver that delicious crunch and texture.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the plain flour with a gluten-free flour blend of your choice. Make sure it includes xanthan gum or another binder to help maintain the cupcake’s structure. The texture might be a bit different but still very enjoyable!
How do I make the vegan Swiss meringue buttercream?
Vegan Swiss meringue buttercream is typically made by combining aquafaba (the liquid from canned chickpeas), sugar, and vegan butter whipped until fluffy and smooth. There are many online tutorials to guide you through the process step by step, and it’s worth the effort for this recipe’s sublime frosting.
Can I prepare the pecan pie filling in advance?
Definitely! The filling benefits from chilling for at least an hour to firm up, so making it a day ahead is perfect. Store it covered in the fridge until you are ready to assemble your cupcakes.
Will these cupcakes be too sweet for those who avoid sugar?
This recipe balances sweetness with a hint of salt and the tang from apple cider vinegar, so it’s not overwhelmingly sweet. You can always adjust the amount of sugar slightly to suit your taste, but keep in mind the caramel and maple syrup provide depth that’s key to the flavor.
Final Thoughts
These Vegan Pecan Pie Cupcakes with Caramel Buttercream Recipe are honestly a dessert revelation. They combine the nostalgic essence of pecan pie with the fun, portable nature of cupcakes, all without any animal products. I hope you enjoy making and sharing them as much as I do—once you try these, they might just become your new favorite go-to sweet treat for celebrations or cozy nights in. Give these a whirl, and prepare for lots of compliments!
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Vegan Pecan Pie Cupcakes with Caramel Buttercream Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 12 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Description
These Vegan Pecan Pie Cupcakes are a delightful plant-based treat combining moist cupcakes with a rich pecan pie filling and a luscious vegan Swiss meringue buttercream topped with caramel sauce and pecans. Perfect for celebrations or a cozy dessert, they bring the classic pecan pie flavors in a fun, handheld form without any animal products.
Ingredients
Cupcakes
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- ½ cup olive oil (or neutral cooking oil)
- ¼ cup vegan caramel sauce
- 2 teaspoons vanilla extract
- 2 cups plain flour
- ¾ cup soft brown sugar
- ¼ cup pecans (finely ground)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Pecan Pie Filling
- 2 tablespoons vegan butter
- 3 tablespoons soft brown sugar
- ¼ teaspoon apple cider vinegar
- 3 tablespoons pure maple syrup
- ⅓ cup evaporated coconut milk
- ⅓ cup pecans (finely chopped)
- ¼ teaspoon sea salt
Buttercream and Garnish
- ½ batch vegan Swiss meringue buttercream
- ¼ cup vegan caramel sauce (plus extra for garnish)
- 12 pecans
- 1 tablespoon demerara sugar (optional)
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with cupcake liners to prepare for baking.
- Make Vegan Buttermilk: Combine the soy milk and apple cider vinegar in a small bowl. Stir and let it sit for 10 minutes until it curdles slightly, creating a vegan buttermilk.
- Mix Wet Ingredients: To the vegan buttermilk, add olive oil, vegan caramel sauce, and vanilla extract. Stir and set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the plain flour, soft brown sugar, finely ground pecans, baking powder, baking soda, and sea salt until evenly combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Avoid over-mixing to keep the cupcakes tender.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool for 30-40 minutes.
- Prepare Pecan Pie Filling: Melt vegan butter in a saucepan over medium heat. Add brown sugar, apple cider vinegar, maple syrup, and evaporated coconut milk. Bring to a simmer and cook for 5 minutes, stirring frequently.
- Finish Filling: Stir in chopped pecans and sea salt. Simmer for an additional 2 minutes. Remove from heat and cool for 10 minutes, then refrigerate for 1 hour to set.
- Prepare Vegan Buttercream: Slowly incorporate the vegan caramel sauce into the prepared vegan Swiss meringue buttercream in tablespoon increments, whisking well after each addition. Whisk an additional minute until fully combined.
- Core Cupcakes: Using a cupcake corer or apple corer, remove the center from each cooled cupcake and reserve the cut-out pieces.
- Fill Cupcakes: Spoon the chilled pecan pie filling into the hollowed centers of the cupcakes, then replace the reserved cupcake pieces on top.
- Optional Garnish Mix: Mix demerara sugar and ground cinnamon together to create cinnamon sugar for garnish if desired.
- Pipe Buttercream and Garnish: Transfer buttercream to a piping bag fitted with an open star nozzle. Pipe buttercream on top of each cupcake. Drizzle with extra vegan caramel sauce, top with a pecan, and sprinkle with cinnamon sugar if using.
- Storage: Store cupcakes at room temperature for best flavor. Refrigerate in an airtight container for up to 5 days if needed, and allow to come to room temperature for 2-3 hours before serving.
Notes
- If you don’t have an apple cider vinegar, white vinegar or lemon juice can be substituted to make vegan buttermilk.
- Use neutral or light olive oil to avoid overpowering flavors.
- The vegan Swiss meringue buttercream requires aquafaba and some technique; prepare ahead of time or purchase pre-made if short on time.
- Allow the cupcakes to fully cool before adding filling and frosting to prevent melting.
- For a nuttier texture, use toasted pecans in the filling and as garnish.
- These cupcakes keep well refrigerated but should be brought to room temperature for best texture and flavor.
