Description
Delight in these moist and flavorful Banana Cinnamon Pecan Cupcakes topped with rich cream cheese frosting. Perfectly spiced with cinnamon and studded with crunchy pecans, these cupcakes are a comforting treat that’s easy to make for any occasion.
Ingredients
Scale
Cupcake Batter
- 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure the cupcakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In another bowl, beat the softened butter, eggs, vanilla extract, sour cream, and mashed banana together until the mixture is smooth and homogenous.
- Combine Ingredients: Gradually fold the wet ingredients into the dry mixture using a spatula, mixing gently until just blended to avoid overmixing which can toughen the cupcakes.
- Add Pecans: Gently fold in the chopped pecans to distribute them evenly without breaking them down.
- Fill and Bake: Divide the batter evenly among the cupcake liners and bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cupcakes to cool fully in the pan before removing and frosting to prevent the frosting from melting.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar and vanilla extract and beat until smooth and fluffy.
- Frost Cupcakes: Once cupcakes are completely cooled, frost them generously with the cream cheese frosting using a knife or piping bag.
Notes
- Ensure the bananas are very ripe for the best flavor and sweetness.
- Do not overmix the batter to keep cupcakes tender and moist.
- You can toast the pecans lightly before folding in for extra flavor and crunch.
- If you prefer, swap sour cream with Greek yogurt for a tangier taste.
- Store frosted cupcakes in the refrigerator for up to 3 days to keep the cream cheese frosting fresh.
