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
Scale
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
- â…“ cup evaporated coconut milk
- â…“ 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.
