Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe
Imagine biting into a fluffy, fragrant Banana Cinnamon Pecan Cupcake with Cream Cheese Frosting: it’s a little moment of pure comfort, where warm spices, buttery pecans, and sweet, ripe bananas meet the creamy tang of dreamy frosting. If ever there was a cupcake that could steal the show at brunch or make an ordinary afternoon feel like a celebration, it’s this one. The combination of soft cake, cozy cinnamon, and a luscious swirl of cream cheese frosting makes every bite a gentle hug for your taste buds. Whether you’re baking for friends, family, or a little treat for yourself, these Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting will quickly become your go-to sweet escape.
Ingredients You’ll Need
The magic of Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting lies in its straightforward, familiar ingredients—each chosen for a purpose. They’re easy to find, but when combined, they work together to create remarkable flavor and irresistible texture.
- All-purpose flour: Gives your cupcakes a tender crumb and supports all the delicious add-ins.
- Baking soda & baking powder: These leaveners make sure your cupcakes rise beautifully and bake up soft and fluffy.
- Salt: Just a pinch helps to balance sweetness and bring out all the other flavors.
- Ground cinnamon: Adds a cozy, comforting note that pairs perfectly with banana.
- Ground nutmeg: A subtle spice that deepens the banana flavor and makes everything feel extra special.
- Unsalted butter (softened): The base of rich flavor and a moist crumb.
- Granulated sugar: Sweetens the cupcakes and helps them brown in the oven.
- Brown sugar: Adds depth and a whisper of molasses to provide extra warmth.
- Eggs: Bind the batter together, ensuring the perfect cupcake structure.
- Vanilla extract: Adds an aroma and rounds out the sweetness.
- Mashed ripe bananas (about 2 bananas): The core flavor, adding moisture and natural sweetness.
- Sour cream or Greek yogurt: Gives the cupcakes a melt-in-your-mouth texture while adding a hint of tang.
- Chopped pecans (toasted): For crunch, flavor, and that touch of Southern charm—don’t skip toasting!
- Cream cheese (softened): Forms the rich, tangy base of the frosting.
- Powdered sugar: Sweetens and smooths the frosting to creamy perfection.
- Ground cinnamon (for frosting): Echoes the cupcake’s spice for a harmonious finish.
How to Make Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting
Step 1: Prep Your Pan & Oven
Start by preheating your oven to 350°F, the sweet spot for perfect cupcakes. Line a standard 12-cup muffin tin with cupcake liners—this keeps the cupcakes neat (and makes cleanup a breeze). It’s a small detail, but it makes all the difference for professional-looking treats.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This not only evenly distributes the leaveners and spices but helps to avoid overmixing later. Each spoonful will be perfectly balanced.
Step 3: Cream the Butter & Sugars
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together. Mix until the blend turns light and fluffy, about 2–3 minutes. Proper creaming adds vital air for lift and the perfect texture in your Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting.
Step 4: Add Eggs & Vanilla
Crack in the eggs, one at a time, letting each get fully incorporated before adding the next. Stir in the vanilla extract. This step ensures the batter remains silky and stable without becoming greasy.
Step 5: Mix in Bananas & Sour Cream
Blend in your mashed, overripe bananas and dollop in the sour cream or Greek yogurt. The mixture will be luscious and a bit fragrant—this is where the cupcake’s delicious personality really starts to shine.
Step 6: Combine Wet & Dry Ingredients
Gently fold your flour mixture into the wet mixture, stopping as soon as just combined. Overmixing at this stage can make cupcakes tough, so a gentle hand preserves that dreamy, tender crumb in every Banana Cinnamon Pecan Cupcake with Cream Cheese Frosting.
Step 7: Stir in the Pecans
Fold in the toasted, chopped pecans for nutty bursts of flavor in every bite. Toasting pecans first brings out their richness and adds extra crunch.
Step 8: Fill and Bake
Scoop the batter evenly into your prepared liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely incredible!
Step 9: Cool Completely
Let the cupcakes rest in the pan for 5 minutes, then move them to a wire rack to cool completely. This prevents soggy bottoms and ensures the frosting melts just where you want it—on your tongue, not on the cupcake.
Step 10: Make the Cream Cheese Frosting
In a bowl, beat together the softened cream cheese and butter until creamy and entirely smooth. Gradually add the powdered sugar, beating on low to start, then increasing speed as it blends. Finally, beat in vanilla extract and a sprinkle of cinnamon for that signature finish.
Step 11: Frost and Garnish
Once the cupcakes are cool, generously frost with the cream cheese mixture. Top with extra chopped pecans or a pinch of cinnamon if you like. Stand back and admire your homemade Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting—before they disappear!
How to Serve Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting
Garnishes
Dress up each cupcake with a scattering of toasted pecan pieces for crunch and visual appeal, or add a dusting of ground cinnamon for a bakery-style finish. You can even top each with a banana chip for a whimsical touch. Little garnishes not only make these Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting look irresistible, but also add a lovely texture contrast.
Side Dishes
While these cupcakes shine on their own, pairing them with fresh berries or a crisp fruit salad can double the fun. For an extra decadent afternoon, try them with a cup of spicy chai or creamy latte—the flavors echo the cupcake’s comforting notes without overpowering. They’re also lovely alongside vanilla ice cream for a sweet, cool contrast.
Creative Ways to Present
Arrange the frosted cupcakes on a vintage cake stand or tiered platter for a festive display, or tuck them into a rustic basket lined with a pretty napkin for a picnic vibe. For a party, try mini cupcake liners for bite-sized Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting. They’re also perfect for gifting—boxed with a handwritten label, they become a heartfelt treat.
Make Ahead and Storage
Storing Leftovers
Store leftover Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting in an airtight container in the refrigerator. The cupcakes will stay soft and moist for up to 4 days—just let them come to room temperature before serving to revive their flavor and texture.
Freezing
To freeze, skip the frosting and wrap each unfrosted cupcake tightly in plastic wrap, then place them in a zip-top freezer bag. They’ll keep well for up to 2 months. Thaw at room temperature, then frost fresh whenever you’re ready to indulge in Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting.
Reheating
While these cupcakes are naturally moist and don’t need much warming, you can zap an unfrosted cupcake in the microwave for about 10 seconds for that fresh-baked coziness. Just remember to add the cream cheese frosting after warming for the best texture.
FAQs
Can I substitute walnuts for pecans?
Absolutely! Walnuts offer a similar nutty bite if you don’t have pecans on hand. Toast them first to bring out their depth, and use the same quantity for a tasty swap.
What if I don’t have sour cream?
You can easily use plain Greek yogurt—a great alternative that contributes the same moist texture and a gentle tang, keeping your Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting soft and luscious.
How do I ensure the cupcakes are moist?
Using overripe bananas and full-fat sour cream or Greek yogurt are key to a moist crumb. Also, avoid overbaking: check with a toothpick at the minimum time, and pull them from the oven when it comes out mostly clean.
Can I make these cupcakes gluten-free?
Yes! Simply substitute an equal amount of a high-quality 1:1 gluten-free flour blend for the all-purpose flour. Keep in mind, the texture may be a little different, but all the flavors of Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting will shine through.
Is it possible to make the frosting less sweet?
Absolutely. If you prefer a tangier, less sweet frosting, start with 2½ cups powdered sugar, taste, and add more as needed. You’ll still get that signature creamy swirl with a nice balance.
Final Thoughts
These Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are a crowd-pleaser every single time and so much fun to bake and share. Whether you save them for a special celebration or whip up a batch just because, you’ll find yourself coming back to this recipe again and again. Time to gather your ingredients and let your kitchen fill with sweetness—you deserve this treat!
Print
Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of these moist and flavorful Banana Cinnamon Pecan Cupcakes topped with a luscious Cream Cheese Frosting. Perfect for any occasion or just a sweet treat!
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup sour cream or Greek yogurt
- ½ cup chopped pecans, toasted
For Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Whisk together dry ingredients in a bowl.
- Cream together butter and sugars until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Mix in mashed bananas and sour cream until smooth.
- Gently fold in dry ingredients, then stir in pecans.
- Divide batter into liners and bake 18–22 minutes.
- Cool completely before frosting.
- For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, then mix in vanilla and cinnamon until smooth. Frost cooled cupcakes and garnish with pecans.
Notes
- Toasting the pecans enhances flavor.
- For a tangy frosting, reduce powdered sugar to 2½ cups.
- Cupcakes stay moist for 3–4 days in an airtight container or can be frozen unfrosted.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
