Description
Indulge in these moist and flavorful Banana Cinnamon Pecan Cupcakes topped with a luscious Cream Cheese Frosting. Perfect for a fall dessert or any time you’re craving a sweet treat!
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 the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract, mashed bananas, and sour cream until smooth. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped pecans.
- Bake the cupcakes: Divide the batter evenly among the muffin cups and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat the cream cheese and butter together until creamy. Add the powdered sugar, vanilla, and salt, and beat until smooth and fluffy. Once cupcakes are fully cooled, frost generously and top with additional chopped pecans if desired.
Notes
- Use very ripe bananas for the best flavor and moisture.
- For a twist, add a pinch of nutmeg or swap pecans for walnuts.
- Cupcakes can be made a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 30g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
