Description
Delight in these moist and flavorful Banana Cinnamon Pecan Cupcakes topped with a luscious cream cheese frosting. Perfectly spiced with cinnamon and studded with crunchy pecans, these cupcakes combine the natural sweetness of ripe bananas and a creamy, tangy frosting for a delicious treat that’s ideal for any occasion.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup sour cream or Greek yogurt
- ½ cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
- Add Wet Ingredients: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then stir in the vanilla extract, mashed bananas, and sour cream or Greek yogurt until the batter is smooth and fully blended.
- Combine Wet & Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. Finally, fold in the chopped pecans carefully to distribute them evenly throughout the batter.
- Bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean, indicating the cupcakes are fully baked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack, where they should cool completely to room temperature before frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually mix in the powdered sugar, vanilla extract, and cinnamon (if using) until the frosting is well combined and fluffy.
- Frost & Serve: Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting evenly on top of each. Optionally, garnish with extra chopped pecans or a light sprinkle of cinnamon for an attractive finish.
Notes
- Use ripe bananas with plenty of brown spots for maximum sweetness and flavor.
- Do not overmix the batter after adding the dry ingredients to keep the cupcakes tender.
- For a dairy-free version, substitute butter with vegan butter and use a suitable cream cheese alternative.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best texture.
- Feel free to toast the pecans lightly before mixing them in to enhance their flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
