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
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 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.
