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Pecan Cups

Pecan Cups


Rich and crunchy, these little treats are perfect for parties.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
  3. In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
  4. Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.
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They taste great, but I recommend using actual muffin tins (with the paper muffin cups for easy serving) so the mixture doesn't spread so much in the oven. Other than a funky shape, they came out great! I'm actually making them again today.


I used a mini cupcake pan, and I greased & floured it well so I didn't have to use cupcake liners. I ended up with 24 mini cupcakes, and they baked for 23 minutes. Like everyone suggested, I doubled the filling. I had a lot left over. These are so good, though. The crust is flakey and buttery, the filling is crunchy and sweet... my husband raved about them and ate six immediately!


These are great! I made one batch and the just went. I made a double batch but was short one ounce of cream cheese, they still came out great. My family said these are must from now on.