Description
These Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are moist, flavorful treats perfect for any occasion. The cupcakes combine ripe bananas, warm cinnamon, and crunchy pecans for a delightful texture, topped with a creamy, lightly spiced cream cheese frosting. These cupcakes are easy to make and sure to impress with their sweet, comforting flavors.
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 all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside for later use.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and brown sugar until the mixture is light and fluffy, creating a creamy base for your batter.
- Add Wet Ingredients: Incorporate the eggs into the butter and sugar mixture one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract, mashed ripe bananas, and sour cream or Greek yogurt until fully combined.
- Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Carefully fold in the chopped pecans to distribute them evenly without overmixing.
- Bake: Spoon the batter evenly 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 of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely, ensuring the frosting won’t melt when applied.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, vanilla extract, and optional cinnamon, mixing until the frosting reaches a smooth consistency.
- Frost & Serve: Once the cupcakes have completely cooled, frost them generously with the cream cheese frosting. Optionally, garnish with extra chopped pecans or a light sprinkle of cinnamon to enhance presentation and flavor.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- Do not overmix the batter after adding dry ingredients to avoid dense cupcakes.
- Use room temperature butter and cream cheese for smooth frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent frosting from melting.
