Introduction
If you’re looking for the perfect miniature dessert that combines the rich, buttery flavor of pecans with a creamy frosting swirl, these Mini Pecan Cups with Frosting are a must-bake. Each little cup delivers a satisfying crunch with a melt-in-your-mouth finish. Perfect for holiday trays, afternoon teas, or party desserts, this recipe takes a Southern classic and turns it into a handheld masterpiece. And best of all? They’re easy, impressive, and totally irresistible.
Ingredients
For the Pecan Cup Shells:
- 1 cup unsalted butter (softened)
- 6 oz cream cheese (softened)
- 2 cups all-purpose flour
- Pinch of salt
For the Pecan Filling:
- 1½ cups packed brown sugar
- 2 large eggs
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
For the Frosting:
- ½ cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- Optional: pinch of cinnamon for extra flavor
Instructions
Step 1: Prepare the Pecan Cup Shells
- In a large mixing bowl, beat together the softened butter and cream cheese until fluffy.
- Gradually add in flour and a pinch of salt, mixing just until combined. Do not overmix.
- Chill the dough for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Divide dough into small balls (about 1-inch each) and press into greased mini muffin tins, forming small cup shapes. You can use a tart tamper or your fingers.
Step 2: Make the Pecan Filling
- In a separate bowl, whisk brown sugar, eggs, melted butter, and vanilla extract until smooth.
- Stir in chopped pecans.
- Spoon about 1 tablespoon of the pecan mixture into each prepared dough cup—fill nearly to the top.
Step 3: Bake the Cups
- Bake for 20–22 minutes, or until the filling is set and the shells are lightly golden.
- Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 4: Prepare the Frosting
- Beat together softened butter and cream cheese until creamy.
- Add powdered sugar and vanilla extract. Beat until fluffy.
- Transfer frosting to a piping bag fitted with a small star tip.
Step 5: Decorate and Serve
- Once pecan cups are fully cooled, pipe a small swirl of frosting on top of each.
- Garnish with a mini pecan half or sprinkle of cinnamon if desired.
Storage and Make-Ahead Tips
- Store these mini pecan cups in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the unfrosted pecan cups and frost before serving.
- You can also make the frosting 1 day in advance and refrigerate it, then bring it to room temperature before piping.
Why You’ll Love This Recipe
- Bite-Sized: Perfect for portion control and easy to serve at events.
- Classic Flavor: Tastes like pecan pie, but without the fuss of rolling crust.
- Frosting Upgrade: The added cream cheese frosting gives a creamy, tangy contrast to the sweet filling.
Variations to Try
- Add a splash of bourbon to the pecan filling for a Southern twist.
- Use maple extract instead of vanilla for a deeper fall flavor.
- Try a chocolate drizzle on top instead of frosting for a different take.
Pairing Ideas
These mini pecan cups pair beautifully with:
- A hot cup of espresso or cappuccino
- A glass of chilled milk
- A fall-themed cocktail like spiced apple cider
Expert Tips
- Use a tart tamper to get even dough cups quickly.
- Don’t overfill with pecan mixture — it can bubble over.
- Let them cool completely before frosting, or your swirl will melt.
Nutrition (per piece)
- Calories: 185
- Fat: 12g
- Carbs: 16g
- Sugar: 9g
- Protein: 2g
Frequently Asked Questions (FAQ)
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Can I skip the frosting?
Absolutely. These are still delicious without it, more like mini pecan pies.
Can I double the batch?
Yes, this recipe easily doubles. Use two mini muffin tins or bake in batches.
Printable Recipe Card Summary
Mini Pecan Cups with Frosting
- Prep Time: 20 min
- Cook Time: 22 min
- Total Time: 45 min
- Yield: 24 mini cups
- Category: Dessert
- Method: Baking
- Cuisine: American (Southern-inspired)
Mini Pecan Cups with Frosting – A Bite-Sized Southern Delight
- Total Time: 45 minutes
- Yield: 24 mini cups 1x
- Diet: Vegetarian
Description
Mini pecan pie cups with a creamy frosting swirl – a perfect balance of sweet crunch and smooth richness in every bite-sized treat.
Ingredients
- 1 cup unsalted butter (softened)
- 6 oz cream cheese (softened)
- 2 cups all-purpose flour
- 1½ cups brown sugar
- 2 eggs
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
- 1 cup chopped pecans
- ½ cup unsalted butter (for frosting)
- 4 oz cream cheese (for frosting)
- 1½ cups powdered sugar
- ½ tsp vanilla extract
Instructions
- Beat together butter and cream cheese for the dough, mix in flour, chill 30 mins.
- Press into mini muffin tins to form shells.
- Mix brown sugar, eggs, melted butter, vanilla, and pecans. Spoon into shells.
- Bake at 350°F for 20–22 mins. Cool completely.
- Beat frosting ingredients until fluffy, pipe onto cooled cups.
Notes
- Don’t overfill the cups to avoid overflow during baking.
- Frosting is optional but elevates presentation and taste.
- You can freeze unfrosted cups for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 185
- Sugar: 9g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Mini Pecan Cups with Frosting –