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Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 86 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Banana Cinnamon Pecan Cupcakes topped with creamy, spiced cream cheese frosting. Perfectly balanced with ripe bananas, warm cinnamon, and crunchy pecans, these cupcakes make a wonderful treat for any occasion.

Ingredients

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

  1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
  3. Cream Butter & Sugar: In a large bowl, use an electric mixer to beat the softened unsalted butter and brown sugar until the mixture is light and fluffy, creating a smooth base for your batter.
  4. Add Wet Ingredients: Beat in the eggs one at a time to incorporate well. Then stir in the vanilla extract, mashed ripe bananas, and sour cream (or Greek yogurt) until fully combined, ensuring a moist batter.
  5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing. Gently fold in the chopped pecans to add texture and flavor.
  6. Bake: Evenly divide the batter among the cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Make the Frosting: Beat the softened cream cheese and unsalted butter together until smooth using an electric mixer. Gradually add powdered sugar while mixing, then add vanilla extract and cinnamon (if using) and beat until creamy and fluffy.
  9. Frost & Serve: Once the cupcakes are completely cooled, evenly frost them with the cream cheese frosting. Optionally, garnish with extra chopped pecans or a light sprinkle of cinnamon for a decorative and flavorful touch.

Notes

  • Use very ripe bananas for a sweeter, more flavorful cupcake.
  • Folding in the pecans gently helps keep the texture light and prevents overmixing.
  • You can substitute sour cream with Greek yogurt for a slightly tangier taste and healthier swap.
  • The cinnamon in the frosting is optional but adds a nice warmth and depth to the flavor.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh.
  • For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower.

Find it online: https://slsrecipes.com/banana-cinnamon-pecan-cupcakes-with-cream-cheese-frosting-recipe-2/