Description
Delight in these moist and flavorful Banana Cinnamon Pecan Cupcakes topped with a creamy, spiced cream cheese frosting. Perfectly balanced with the sweetness of ripe bananas, the warmth of cinnamon, and the crunch of pecans, these cupcakes make a delicious treat 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). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside.
- Cream Butter & Sugar: In a large bowl, beat the softened unsalted butter and brown sugar until the mixture is light and fluffy, creating a smooth base.
- Add Wet Ingredients: Incorporate the eggs one at a time, blending well after each addition. Stir in the vanilla extract, mashed ripe bananas, and sour cream or Greek yogurt until fully mixed.
- Combine Wet & Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the chopped pecans carefully for texture.
- Bake: Evenly distribute the batter into the 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: Allow the cupcakes to 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 together the softened cream cheese and butter until smooth and creamy. Gradually beat in the powdered sugar, vanilla extract, and cinnamon if desired, to create a well-blended frosting.
- Frost & Serve: Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting. Optionally garnish with extra chopped pecans or a sprinkle of cinnamon for an added touch.
Notes
- For a dairy-free option, substitute butter and cream cheese with suitable vegan alternatives.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- Optional: Toast pecans lightly before adding to enhance their flavor.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for the best flavor and texture.
