There’s just something magical about the combination of ripe bananas, warm cinnamon, toasty pecans, and luscious cream cheese frosting all tucked into a perfectly moist cupcake. Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are the kind of treat that turns an ordinary afternoon into a celebration and fills your kitchen with irresistible aromas. Whether you’re baking for a cozy brunch, a special party, or simply to spoil yourself, these cupcakes strike the perfect balance between sweet, spiced, and nutty—finished with a dreamy swirl of tangy frosting that no one can resist.

Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these cupcakes lies in their ingredient list—each component brings something special, from the comfort of bananas to the crunch of pecans and the silken richness of the frosting. Here’s what you’ll need, plus a tip for every ingredient to help you create the best Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting imaginable.

Mashed ripe bananas (1 1/2 cups, about 3 large): The riper, the better! Overripe bananas add moisture and a natural caramelized sweetness.
Granulated sugar (1/2 cup): Balances the natural sweetness of the bananas and creates a soft crumb.
Light brown sugar, packed (1/4 cup): Lends a hint of molasses and extra moisture for a tender cupcake.
Unsalted butter, melted and cooled (1/2 cup): Melted butter ensures a rich flavor and a delicate, tender texture.
Large eggs (2): These help bind the batter and give structure to your cupcakes.
Sour cream (1/4 cup): Adds creaminess and tang, making every bite ultra-moist.
Vanilla extract (1 teaspoon): Rounds out the flavors and adds a comforting aroma.
All-purpose flour (1 1/2 cups): The base of your batter—don’t forget to measure it carefully for light, fluffy cupcakes.
Baking soda (1 teaspoon): Works with the bananas to create a soft rise.
Baking powder (1/2 teaspoon): Adds extra lift for a perfect dome.
Salt (1/2 teaspoon): Balances sweetness and brings out all the flavors.
Ground cinnamon (1 teaspoon): Provides cozy warmth and spice throughout the cupcakes.
Chopped pecans (1/2 cup): For crunch, depth, and a nutty finish—toast them for even more flavor!
Cream cheese, softened (8 ounces): The heart of the frosting, bringing tang and silkiness.
Unsalted butter, softened (1/2 cup): Makes the frosting ultra-creamy and spreadable.
Powdered sugar (3–3 1/2 cups): Sweetens and thickens the frosting—add more or less to achieve your perfect consistency.
Vanilla extract (1 teaspoon): Enhances the flavor of the cream cheese frosting.
Pinch of salt: Just a pinch sharpens up the frosting and keeps it from being too sweet.

How to Make Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). This ensures even baking from the very first minute. Line a 12-cup muffin tin with paper liners—you’ll thank yourself later when cleanup is a breeze and the cupcakes pop right out, perfectly shaped.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together your mashed bananas, granulated sugar, brown sugar, melted butter, eggs, sour cream, and vanilla extract. You want the mixture to be smooth and well-blended. Those bananas will break down and meld with the sugars, creating the foundation for moist, flavorful cupcakes.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This not only evenly distributes the leaveners and spice but also ensures you avoid over-mixing later, resulting in lighter cupcakes.

Step 4: Bring Wet and Dry Together

Gently add the dry ingredients to the wet mixture. Mix just until everything is combined—don’t overwork the batter or your cupcakes will be dense. Fold in the chopped pecans with a spatula, making sure they’re evenly distributed for that perfect nutty bite in every cupcake.

Step 5: Fill and Bake

Divide the batter evenly among your prepared cupcake liners, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Make the Cream Cheese Frosting

In a clean bowl, beat together the softened cream cheese and butter until fluffy and smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is creamy and spreadable. If it’s too thick, add a splash of milk; too thin, a bit more powdered sugar. Frost cooled cupcakes generously, using a piping bag or an offset spatula for swoops of creamy goodness.

How to Serve Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

Garnishes

The crowning glory of Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting is an artful garnish. Sprinkle extra chopped pecans on top, dust with a hint of cinnamon, or add a thin banana slice for a pop of color and a preview of what’s inside. You can even drizzle a touch of caramel for a bit of luxurious flair.

Side Dishes

Pair these cupcakes with a cup of strong coffee, chai tea, or a glass of cold milk for the ultimate treat. If you’re serving them at brunch, a fresh fruit salad or a bowl of vanilla Greek yogurt will round out the spread beautifully and provide a lovely contrast to the sweetness of the cupcakes.

Creative Ways to Present

Get playful with presentation! Arrange the cupcakes on a rustic wooden board for a cozy vibe, or on a tiered stand for a party-ready display. You can also bake them in decorative liners or add edible flowers for a whimsical touch—these Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are always ready to steal the show.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover cupcakes (lucky you!), store them in an airtight container in the refrigerator. The cream cheese frosting stays freshest when chilled, and the cupcakes will keep their moisture for up to 3 days. Just be sure to bring them to room temperature before serving—they’re at their best when soft and pillowy.

Freezing

These cupcakes freeze beautifully. Place unfrosted cupcakes in a freezer-safe bag or container, separating layers with parchment paper. When you’re ready to indulge, thaw at room temperature and frost fresh. You can even freeze frosted cupcakes, but let them firm up in the fridge first to set the frosting before wrapping and freezing.

Reheating

For a just-baked taste, you can microwave an unfrosted cupcake for about 10-15 seconds to warm it slightly. If you’ve already frosted them, let the cupcake sit at room temperature until the frosting softens—no need to reheat, as the flavors really come alive when the cupcakes aren’t cold.

FAQs

Can I use walnuts instead of pecans?

Absolutely! Walnuts make a tasty substitute if you prefer their flavor or already have them on hand. They’ll still provide that satisfying crunch and pair wonderfully with bananas and cinnamon.

How ripe should my bananas be?

The riper, the better! Look for bananas with lots of brown spots—they’ll be sweeter and mash more easily, giving your Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting unbeatable flavor and moisture.

Can I make these cupcakes gluten-free?

Yes, you can swap the all-purpose flour for your favorite gluten-free blend—just make sure it’s designed for baking. The texture may vary slightly, but the cupcakes will still be delicious.

Is it okay to make the frosting ahead of time?

Definitely! You can make the cream cheese frosting up to 2 days in advance. Store it in the refrigerator, then let it soften at room temperature and give it a quick whip before frosting your cupcakes.

Do I need to toast the pecans?

Toasting the pecans is optional but highly recommended. It enhances their nutty flavor and adds a lovely crunch, making your Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting even more irresistible.

Final Thoughts

If you’re craving a cupcake that’s as comforting as it is show-stopping, you’ll fall head over heels for Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting. From their tender crumb to the dreamy swirl of frosting, every bite feels like a warm hug. Gather your ingredients, invite a friend to bake along, and enjoy the little moments of joy these cupcakes bring!

Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these moist and flavorful Banana Cinnamon Pecan Cupcakes topped with rich cream cheese frosting. Combining ripe bananas, warm cinnamon, and crunchy pecans, these cupcakes offer a perfect balance of sweetness and spice—ideal for fall afternoons or any dessert craving.

Ingredients

Scale

For the Cupcakes:

1 1/2 cups mashed ripe bananas (about 3 large bananas)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup unsalted butter, melted and cooled
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped pecans

For the Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 to 3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare Oven and Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for the batter.
Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, granulated sugar, brown sugar, melted butter, eggs, sour cream, and vanilla extract until the mixture is smooth and evenly combined.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients and mix gently until just combined, ensuring not to overmix the batter for tender cupcakes.
Fold in Pecans: Carefully fold the chopped pecans into the batter to add crunchy texture and a nutty flavor.
Fill Muffin Tin: Divide the cupcake batter evenly among the 12 paper-lined muffin cups, filling each about three-quarters full to allow room for rising.
Bake: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
Cool Cupcakes: Let the cupcakes cool in the muffin tin for about 5 minutes, then transfer them onto a wire rack to cool completely before frosting.
Make Frosting: Beat the softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is creamy and spreadable.
Frost Cupcakes: Using a piping bag or an offset spatula, frost the completely cooled cupcakes with the cream cheese frosting for a beautiful and delicious finish.

Notes

Toast the pecans briefly before folding them into the batter to enhance their crunch and deepen their flavor.
For a more complex spice profile, consider adding a pinch of nutmeg or cloves along with the cinnamon.
Store cupcakes in the refrigerator if not serving the same day; bring them back to room temperature before serving to enjoy optimal texture and flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American