Irresistible Banana Cinnamon Pecan Cupcakes Recipe

Introduction

These Irresistible Banana Cinnamon Pecan Cupcakes are soft, flavorful, and perfectly spiced. Topped with a creamy cinnamon cream cheese frosting and crunchy pecans, they make a delightful treat for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 ripe banana, mashed
• 1/2 cup chopped pecans

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped pecans (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and make cleanup easier.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
3. Step 3: In a separate bowl, blend the softened butter, eggs, vanilla extract, sour cream, and mashed banana using an electric mixer or whisk until smooth and creamy.
4. Step 4: Gradually add the wet ingredients to the dry mixture. Gently fold together with a spatula or wooden spoon until just combined, being careful not to overmix.
5. Step 5: Fold the chopped pecans into the batter evenly to distribute the crunch throughout the cupcakes.
6. Step 6: Spoon or scoop the batter into the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack before frosting.
7. Step 7: For the frosting, beat the cream cheese and butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and cinnamon until smooth. Spread or pipe the frosting onto the cooled cupcakes and garnish with chopped pecans.

Tips & Variations

• For extra moisture, use very ripe bananas with brown spots.
• Swap pecans for walnuts if preferred.
• To make mini cupcakes, reduce baking time to 12-15 minutes and adjust filling accordingly.
• Add a pinch of nutmeg to the dry ingredients for a warm, spiced flavor boost.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes in a sealed bag for up to 2 months, thawing before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing and adding to the batter to avoid a watery texture.

How do I prevent the cupcakes from drying out?

Be careful not to overbake and store cupcakes in an airtight container. Using sour cream and mashed banana in the recipe also helps keep them moist.

Irresistible Banana Cinnamon Pecan Cupcakes Recipe

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4.4 from 313 reviews

These Irresistible Banana Cinnamon Pecan Cupcakes are moist, flavorful, and perfectly spiced treats. Made with ripe mashed banana, warming cinnamon, and crunchy pecans, they are topped with a creamy cinnamon-infused cream cheese frosting and garnished with chopped pecans. Perfect for breakfast, dessert, or any occasion that calls for a delightful homemade cupcake.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 ripe banana, mashed
• 1/2 cup chopped pecans

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped pecans (for garnish)

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners to ensure easy removal and cleanup after baking.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until evenly combined for consistent rise and flavor.
3. Prepare the Wet Ingredients: In a separate bowl, blend the softened butter, eggs, vanilla extract, sour cream, and mashed banana using an electric mixer or whisk until the mixture is smooth and creamy.
4. Combine Everything: Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula or wooden spoon until just combined to avoid overmixing and dense cupcakes.
5. Add Pecans: Fold the chopped pecans into the batter, making sure they are evenly distributed for texture and flavor in every bite.
6. Fill & Bake: Spoon or scoop the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
7. Prepare the Cream Cheese Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and cinnamon, beating until creamy and spreadable.
8. Frost and Garnish: Once the cupcakes are fully cooled, pipe or spread the cream cheese frosting on top. Sprinkle with the reserved chopped pecans for garnish.

Notes

• Ensure bananas are ripe for the best natural sweetness and moist texture.
• Do not overmix the batter to keep cupcakes tender and light.
• Line your muffin tin with cupcake liners to prevent sticking and for easier cleanup.
• The cupcakes should be fully cooled before frosting to prevent melting the cream cheese frosting.
• Store frosted cupcakes in the refrigerator for up to 3 days.
• For a nut-free option, omit the pecans and consider adding chocolate chips or dried fruit instead.

Keywords: banana cupcakes, cinnamon pecan cupcakes, cream cheese frosting, homemade cupcakes, moist banana dessert, nutty cupcakes