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
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
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
