Irresistible Banana Cinnamon Pecan Cupcakes Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans (for garnish)
Instructions
- 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.
- 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.
- 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.
- 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.
- Fold in Pecans: Fold the chopped pecans evenly into the batter to add texture and flavor.
- 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.
- 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.
- Cool: Remove cupcakes from oven and transfer to a wire rack. Cool completely before frosting.
- 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.
- 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
