Description
Delight in these moist and flavorful Banana Cinnamon Pecan Cupcakes topped with a rich and creamy cream cheese frosting. The perfect blend of ripe bananas, warm cinnamon, and crunchy pecans creates a comforting treat ideal for any occasion.
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 flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and brown sugar together until light, fluffy, and creamy.
- Add Wet Ingredients: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in vanilla extract, mashed bananas, and sour cream or Greek yogurt until the mixture is smooth.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the chopped pecans carefully.
- Bake: Spoon the batter evenly into the cupcake liners filling each about ¾ full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, followed by vanilla extract and cinnamon if using, and beat until fluffy.
- Frost & Serve: Once cupcakes are completely cooled, frost them generously with the cream cheese frosting. Garnish with extra pecans or a sprinkle of cinnamon if desired and serve.
Notes
- Use very ripe bananas for the best flavor and moistness.
- Ensure butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix the batter to keep cupcakes light and tender.
- If desired, substitute sour cream with Greek yogurt for a tangier taste and added protein.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for the best texture.
