If you’ve ever dreamed of a cupcake that combines the warm spice of cinnamon, the buttery crunch of pecans, and the natural sweetness of ripe bananas all swirled together under a luscious layer of tangy cream cheese frosting, then this Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe is your new best friend. It’s a cozy, comforting dessert that feels like a hug with every bite, perfect for sharing with loved ones or treating yourself on a quiet afternoon. These cupcakes balance moist texture and rich flavors beautifully, making them an absolute showstopper at any gathering or just a delightful indulgence anytime you need a little something special.
Ingredients You’ll Need
The magic behind these Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe lies in the simplicity and quality of the ingredients. Each component plays a starring role to build layers of flavor, texture, and irresistible aroma, creating cupcakes that are moist, flavorful, and perfectly spiced.
- 1 1/2 cups all-purpose flour: The base that gives structure to the cupcakes.
- 1 teaspoon baking powder: Helps the cupcakes rise to fluffy perfection.
- 1/2 teaspoon baking soda: Reacts with the bananas to keep them tender and soft.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor.
- 1 teaspoon ground cinnamon: Adds a warm, spicy note that complements the bananas beautifully.
- 1/2 cup unsalted butter, softened: Provides a rich, creamy texture.
- 1/2 cup granulated sugar: Sweetens the crumb while helping to keep it light.
- 1/2 cup light brown sugar, packed: Adds moisture and a subtle caramel undertone.
- 2 large eggs: Bind everything together and contribute to the cupcake’s structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile with its fragrant sweetness.
- 2 ripe bananas, mashed (about 1 cup): Brings natural sweetness and impressive moistness.
- 1/4 cup sour cream: Adds tanginess and additional moisture for tender cupcakes.
- 1/2 cup chopped pecans: Offers a delightful crunch and nutty flavor.
- For the frosting: 8 ounces cream cheese, softened — silky and tangy; 1/4 cup unsalted butter, softened — makes the frosting creamy; 2 cups powdered sugar — the perfect sweetness; 1 teaspoon vanilla extract — aromatic lift; pinch of salt — balances the flavors.
How to Make Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F, making sure it’s hot and ready to give your cupcakes that perfect rise and bake. Line a 12-cup muffin tin with paper liners to keep everything neat and make clean-up easy later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This dry mix builds the cupcake’s foundation and infuses every bite with that irresistible cinnamon warmth.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar until fluffy and light in color. This step traps air, promising tender cupcakes with a light crumb.
Step 4: Add Eggs and Flavorings
Next, add the eggs one by one, beating well after each addition to fully incorporate them. Then stir in the vanilla extract, mashed ripe bananas, and sour cream until the mixture is smooth and creamy. This combo ensures moisture and flavor that will shine throughout.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make cupcakes tough, so be gentle here to keep them soft and tender.
Step 6: Fold in Pecans and Bake
Carefully fold in the chopped pecans for delightful bursts of crunch in every bite. Divide the batter evenly among the muffin cups, then bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for five minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the Cream Cheese Frosting
While the cupcakes cool, whip the cream cheese and butter together until creamy and smooth. Add powdered sugar, vanilla, and a pinch of salt, beating until the frosting is fluffy and luscious—ready to crown your cupcakes.
Step 8: Frost and Finish
Once cupcakes are fully cooled, generously frost each one with the cream cheese frosting. For an extra touch, sprinkle additional chopped pecans on top for a beautiful and tasty finishing touch.
How to Serve Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Beyond the chopped pecans atop the frosting, a light dusting of cinnamon or even a few banana chips can add visual appeal and extra texture. Fresh mint leaves make a pretty contrast and add a hint of freshness.
Side Dishes
Serve these cupcakes alongside a cup of hot coffee, chai tea, or even a rich espresso for a delightful afternoon pick-me-up. Pairing with fresh fruit like sliced apples or a simple mixed berry bowl helps balance the sweetness.
Creative Ways to Present
For a special occasion, arrange the cupcakes on a tiered cake stand adorned with autumn leaves or cinnamon sticks for that cozy vibe. Wrapping each cupcake with a ribbon or placing them in decorative cupcake wrappers will make them party-ready in a snap.
Make Ahead and Storage
Storing Leftovers
You can store leftover Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe in an airtight container in the refrigerator for up to three days. This helps preserve the freshness of the cream cheese frosting and keeps the cupcakes moist.
Freezing
If you want to make these cupcakes in advance, freeze them without the frosting first by wrapping tightly in plastic wrap and placing in a freezer-safe container. They’ll keep beautifully for up to two months. Thaw completely before frosting and serving.
Reheating
For a warm treat, remove the frosting and gently warm the cupcake in the microwave for about 10 seconds, just until the cupcake is soft but not hot. Then add the frosting back on or serve with a dollop of whipped cream.
FAQs
Can I substitute walnuts for pecans in this Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe?
Absolutely! Walnuts work wonderfully and offer a slightly different flavor and texture but maintain the delightful crunch that nut lovers enjoy in this recipe.
How ripe should the bananas be for the best cupcakes?
Use very ripe bananas with plenty of brown spots. They are sweeter and more fragrant, which boosts both flavor and moisture in the cupcakes.
Can I make these cupcakes vegan or dairy-free?
This particular Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe relies on dairy and eggs, but you can try plant-based substitutes like vegan butter, flax eggs, and dairy-free cream cheese for a vegan twist.
Is it necessary to use both baking powder and baking soda?
Yes, using both helps achieve a perfect rise and texture, especially because the bananas’ acidity reacts with the baking soda to keep the cupcakes tender.
What’s the best way to get the cream cheese frosting smooth and creamy?
Make sure your cream cheese and butter are softened to room temperature before beating. This prevents lumps and ensures a silky frosting that spreads beautifully.
Final Thoughts
These Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe are an absolute delight that blends comfort and elegance in one sweet bite. Whether you’re baking for a crowd or just craving something homemade and special, this recipe will not disappoint. Trust me, once you try these cupcakes, they’ll become a cherished classic in your baking repertoire—go ahead and enjoy every delicious moment!
Print
Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Banana Cinnamon Pecan Cupcakes topped with rich and creamy Cream Cheese Frosting. Perfectly spiced with cinnamon and studded with crunchy pecans, these cupcakes make a cozy fall dessert or a sweet treat for any occasion.
Ingredients
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 and prepare pans: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Cream butter and sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate bananas and sour cream: Mix in the mashed bananas and sour cream until the batter is smooth and evenly blended.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—avoid overmixing to keep cupcakes tender.
- Fold in pecans: Gently fold in the chopped pecans to distribute them evenly throughout the batter.
- Fill muffin cups and bake: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
- Prepare frosting: Beat together the softened cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until smooth and fluffy.
- Frost cupcakes: Once cupcakes are completely cooled, frost them generously with the cream cheese frosting. Optionally, top with additional chopped pecans for garnish.
Notes
- Use very ripe bananas for optimum flavor and moisture.
- For a twist, add a pinch of nutmeg or substitute pecans with walnuts.
- Cupcakes can be made a day ahead and stored covered in the refrigerator.
- Bring cupcakes to room temperature before frosting for best results.
