Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting Recipe
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4.7 from 12 reviews
Delightfully moist Banana Cinnamon Pecan Cupcakes topped with a creamy, spiced cream cheese frosting and garnished with chopped pecans. These cupcakes combine the warm flavors of cinnamon and ripe banana with the crunch of pecans, perfect for any occasion or teatime treat.
Total Time:40 minutes
Yield:12 servings
Ingredients
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) and line a muffin tin with cupcake liners to ensure easy removal and clean-up.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
Blend wet ingredients: In a separate bowl, combine the softened butter, eggs, vanilla extract, sour cream, and mashed banana. Use an electric mixer or whisk to mix until smooth and creamy.
Combine wet and dry: Gradually add the wet mixture into the dry ingredients, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep cupcakes light and fluffy.
Fold in pecans: Gently fold the chopped pecans into the batter ensuring they are evenly distributed throughout.
Fill cupcake liners and bake: Using a spoon or ice cream scoop, divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes: Remove cupcakes from the oven and transfer the tin to a wire rack to cool completely before frosting.
Prepare frosting: In a medium bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar, vanilla extract, and ground cinnamon, beating until well combined and fluffy.
Frost and garnish: Once cupcakes are completely cool, frost each with the cream cheese frosting and sprinkle with chopped pecans for garnish.
Notes
Ensure bananas are ripe for maximum sweetness and flavor.
Do not overmix the batter to avoid dense cupcakes.
Sifting powdered sugar before making frosting helps achieve a smooth texture.
Use room temperature butter and cream cheese for a creamier frosting.
Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Pecans can be toasted lightly for added flavor before folding into the batter or garnish.
