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
Scale
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
