Description
These Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are moist, flavorful treats perfect for fall or any time you crave a comforting dessert. Made with ripe bananas, warm cinnamon, and crunchy pecans, these cupcakes are topped with a rich and creamy cream cheese frosting that adds the perfect tangy sweetness.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
- 1/4 cup sour cream
- 1/2 cup chopped pecans
For the frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and cleanup.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Cream butter and sugars. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs and flavorings. Beat in the eggs one at a time, ensuring each is fully incorporated. Then, mix in the vanilla extract, mashed ripe bananas, and sour cream until the batter is smooth and well blended.
- Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet batter, stirring gently until just combined to avoid overmixing, which could make cupcakes dense.
- Fold in pecans. Carefully fold in the chopped pecans to distribute them evenly throughout the batter.
- Fill muffin cups and bake. Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool the cupcakes. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which is essential before frosting.
- Make the cream cheese frosting. Beat the softened cream cheese and unsalted butter together in a bowl until creamy and smooth. Add powdered sugar, vanilla extract, and a pinch of salt, and beat again until the frosting is fluffy and light.
- Frost the cupcakes. Once completely cooled, generously frost each cupcake with the cream cheese frosting. Optionally, sprinkle additional chopped pecans on top for garnish and added texture.
Notes
- Use very ripe bananas for the best flavor and moisture.
- For a flavor twist, add a pinch of nutmeg to the dry ingredients or swap pecans for walnuts.
- Cupcakes can be made a day in advance and stored in the refrigerator to maintain freshness.
