Description
Indulge in the delightful combination of banana, cinnamon, and pecans with these moist and flavorful cupcakes topped with a luscious cream cheese frosting.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas (mashed)
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup chopped pecans
Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: to 350°F and line a muffin pan with 12 cupcake liners.
- Prepare Cupcakes: Whisk together dry ingredients. Beat butter and sugars, add eggs, vanilla, bananas, and sour cream. Mix in dry ingredients, fold in pecans. Fill cupcake liners and bake for 18-20 minutes.
- Make Frosting: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt, beat until fluffy.
- Frost Cupcakes: Once cooled, frost with cream cheese frosting and garnish with pecans.
Notes
- Toast pecans before adding for extra flavor.
- Store cupcakes in the fridge for up to 3 days; bring to room temperature before serving.
