Irresistible Banana Cinnamon Pecan Cupcakes Recipe

Introduction

These irresistible Banana Cinnamon Pecan Cupcakes combine moist banana flavor with warm cinnamon and crunchy pecans for a perfect treat. Topped with creamy cinnamon-spiced cream cheese frosting, they are ideal 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, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
3. Step 3: In a separate bowl, beat the softened butter with eggs, vanilla extract, sour cream, and mashed banana until smooth and creamy.
4. Step 4: Gradually add the wet mixture to the dry ingredients, gently folding with a spatula or wooden spoon until just combined. Avoid overmixing.
5. Step 5: Fold in the chopped pecans evenly throughout the batter for added crunch.
6. Step 6: Spoon or scoop the batter into the cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
8. Step 8: To make the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and cinnamon until creamy and well blended.
9. Step 9: Frost the cooled cupcakes generously and garnish each with chopped pecans.

Tips & Variations

• For extra moisture, substitute half the sour cream with Greek yogurt.
• Replace pecans with walnuts or skip nuts for a nut-free version.
• Use overripe bananas for a sweeter, more intense banana flavor.

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. Unfrosted cupcakes can be kept at room temperature for 2 days or frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas before mashing and using them in the batter. They work just as well and add great flavor.

How do I prevent the cupcakes from being dry?

Be careful not to overmix the batter and bake only until a toothpick comes out clean. Using sour cream and ripe bananas also helps keep the cupcakes moist.

Irresistible Banana Cinnamon Pecan Cupcakes Recipe

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These Irresistible Banana Cinnamon Pecan Cupcakes combine moist banana-infused cake with warm cinnamon and crunchy pecans, topped with a creamy cinnamon-spiced cream cheese frosting. Perfect for a delightful dessert or snack, these cupcakes offer a lovely balance of flavors and textures that will please any crowd.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 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 ease cleanup.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined for even leavening.
3. Combine Wet Ingredients: In a separate bowl, beat the softened butter, eggs, vanilla extract, sour cream, and mashed banana with an electric mixer or whisk until smooth and creamy.
4. Mix Batter: Gradually add the wet mixture to the dry ingredients and gently fold with a spatula or wooden spoon until just combined, taking care not to overmix to avoid dense cupcakes.
5. Fold in Pecans: Fold the chopped pecans evenly into the batter to add texture and flavor.
6. Fill Cupcake Liners: Using a spoon or ice cream scoop, divide the batter evenly among the 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, or until a toothpick inserted in the center comes out clean.
8. Cool: Remove cupcakes from oven and transfer to a wire rack. Cool completely before frosting.
9. Prepare Frosting: Beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, and ground cinnamon, beating until smooth and fluffy.
10. Frost Cupcakes and Garnish: Spread or pipe the cream cheese frosting onto the cooled cupcakes. Garnish each with chopped pecans.

Notes

• Make sure the banana is ripe for maximum sweetness and moisture.
• Do not overmix the batter to keep the cupcakes light and fluffy.
• Allow cupcakes to cool completely before frosting to prevent melting.
• You can toast pecans lightly to enhance their flavor before adding them to the batter and for garnish.
• Store cupcakes in an airtight container in the refrigerator if not eaten within a day.

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