Description
These Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are moist, flavorful treats perfect for any occasion. Loaded with ripe bananas, warm cinnamon, and crunchy pecans, they are topped with a smooth, tangy cream cheese frosting that perfectly balances sweetness and spice. Ideal for banana lovers seeking a delicious twist on classic cupcakes.
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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside to incorporate later.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, ensuring a smooth texture for the cupcakes.
- Add Wet Ingredients: Mix in the eggs one at a time for proper emulsification, then stir in vanilla extract, mashed ripe bananas, and sour cream or Greek yogurt until fully combined.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, then fold in the chopped pecans carefully to distribute evenly.
- Bake: Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar along with vanilla extract and optional cinnamon, mixing until well incorporated and fluffy.
- Frost & Serve: Once cupcakes are completely cooled, frost each generously with the cream cheese frosting. Optionally garnish with extra chopped pecans or a light dusting of cinnamon for a decorative finish.
Notes
- Ensure bananas are very ripe for the best sweetness and moisture.
- Do not overmix batter to keep cupcakes tender.
- Use room temperature ingredients for easier mixing.
- Store cupcakes in an airtight container in the refrigerator due to cream cheese frosting.
- Frost cupcakes only after they are completely cool to prevent melting.
