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Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 54 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Banana Cinnamon Pecan Cupcakes with Creamy Cream Cheese Frosting are a delightful treat combining the natural sweetness of ripe bananas with warm cinnamon and crunchy pecans. Perfectly moist and tender, these cupcakes are topped with a velvety cream cheese frosting spiced with cinnamon and garnished with chopped pecans for added texture and flavor.

Ingredients

Scale

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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spices throughout the batter.
  3. Combine Wet Ingredients: In a separate bowl, blend the softened unsalted butter, eggs, vanilla extract, sour cream, and mashed ripe banana using an electric mixer or whisk until smooth and creamy. This helps avoid clumping and creates a uniform mixture.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients. Gently fold together using a spatula or wooden spoon just until combined. Avoid overmixing to prevent dense cupcakes.
  5. Fold in Pecans: Stir in the 1/2 cup chopped pecans evenly into the batter, adding a pleasant crunch.
  6. Fill Cupcake Liners: Using a spoon or ice cream scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
  8. Cool: Allow the cupcakes to cool completely on a wire rack before frosting.
  9. Prepare Frosting: In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, mixing until creamy. Stir in vanilla extract and ground cinnamon.
  10. Frost Cupcakes and Garnish: Once cupcakes are fully cooled, spread or pipe the cream cheese frosting on top. Garnish with 1/4 cup chopped pecans for added texture and visual appeal.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • You can adjust sweetness by varying the sugar amount or using a riper banana for more natural sweetness.
  • Do not overbake the cupcakes to maintain moistness; start checking at 18 minutes.
  • Use fresh pecans for optimal flavor and crunch.
  • Cool cupcakes completely before frosting to prevent frosting from melting.

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