Description
These Vegan Pecan Pie Cupcakes combine the rich, gooey flavors of classic pecan pie with the convenience and charm of a cupcake. Made with plant-based ingredients including soy milk, olive oil, and vegan buttercream, these cupcakes feature a moist base, a luscious pecan pie filling, and a silky vegan Swiss meringue buttercream topped with caramel sauce and crunchy pecans. Perfect for holidays or any special occasion, they are dairy-free, egg-free, and sure to please vegans and non-vegans alike.
Ingredients
Scale
Cupcake Batter
- 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 & Toppings
- 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 Oven: Preheat your oven to 180°C (356°F) and line a 12-hole cupcake tin with cupcake liners to prepare for baking.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a small bowl, stir, and let it sit for 10 minutes to curdle, replicating buttermilk.
- Mix Wet Ingredients: Add olive oil, vegan caramel sauce, and vanilla extract to the vegan buttermilk mixture and stir to combine. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together plain flour, soft brown sugar, baking powder, baking soda, sea salt, and finely ground pecans until evenly mixed.
- Combine Batter: Pour the wet ingredients into the dry ingredients and whisk gently to combine. Avoid over-mixing to maintain cupcake texture.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners and bake for 22-25 minutes. Test doneness with a toothpick or knife; it should come out clean. Cool cupcakes in the tin for 10 minutes, then transfer to a cooling rack for 30-40 minutes.
- Prepare Pecan Pie Filling: Melt vegan butter in a saucepan over medium heat. Stir in brown sugar, apple cider vinegar, maple syrup, and evaporated coconut milk. Bring to a simmer, stirring frequently, for 5 minutes.
- Finish Filling: Add chopped pecans and sea salt to the saucepan, simmer for another 2 minutes, then remove from heat. Cool for 10 minutes and refrigerate for 1 hour to chill and thicken.
- Prepare Buttercream: Gradually whisk vegan caramel sauce into the prepared vegan Swiss meringue buttercream in one tablespoon increments, whisking well between additions. Whisk an additional minute once all caramel is incorporated.
- Core Cupcakes: Use a cupcake or apple corer to remove the center from each cooled cupcake, reserving the removed pieces for topping later.
- Fill Cupcakes: Spoon chilled pecan pie filling into each cored cupcake, then replace the removed centers on top.
- Make Cinnamon Sugar (Optional): Mix demerara sugar and ground cinnamon together if using, to garnish the tops for extra flavor and crunch.
- Assemble Cupcakes: Transfer the buttercream to a piping bag fitted with an open star nozzle. Pipe the buttercream generously on top of each cupcake. Drizzle with extra caramel sauce and garnish with a pecan and cinnamon sugar if desired.
- Storage: Store cupcakes at room temperature for best flavor. For longer storage, refrigerate in an airtight container up to 5 days. Remove from fridge 2-3 hours before serving to soften the buttercream topping.
Notes
- Be careful not to overmix the cupcake batter to keep the cupcakes light and fluffy.
- If vegan caramel sauce is unavailable, you can substitute with store-bought or homemade vegan caramel alternatives.
- Finely ground pecans in the batter add texture and richness; use a food processor or spice grinder for best results.
- The vegan Swiss meringue buttercream requires careful preparation; ensure aquafaba or other plant-based meringue base is properly whipped beforehand.
- Chilling the pecan filling helps it thicken and enhances the flavor before filling the cupcakes.
- Letting refrigerated cupcakes come back to room temperature before serving improves texture and flavor, especially for the buttercream topping.
- The optional cinnamon sugar garnish adds a warm, spicy note and extra crunch but can be omitted if preferred.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan American
