Introduction

These Irresistible Banana Cinnamon Pecan Cupcakes combine moist banana flavor with warm cinnamon spice and crunchy pecans. Topped with creamy cinnamon cream cheese frosting, they make a perfect treat for any occasion. Easy to bake and sure to impress, these cupcakes are a delightful twist on a classic favorite.

A close-up view of a moist cupcake with a bite taken out, revealing a soft, light brown inner layer with a creamy beige filling in the center. The top is covered with a thick swirl of smooth, pale cream frosting, decorated with chopped pecan nuts scattered on top. The cupcake is in a white paper liner, sitting on a white marbled surface, with a few more cupcakes and pecan pieces blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and facilitate easy cleanup.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
Step 3: In a separate bowl, beat the softened butter, eggs, vanilla extract, sour cream, and mashed banana together until smooth and creamy using an electric mixer or whisk.
Step 4: Gradually add the wet ingredients to the dry ingredients, gently folding with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cupcakes tender.
Step 5: Fold the chopped pecans into the batter, ensuring they are evenly distributed.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cupcakes to cool completely on a wire rack before frosting.
Step 8: To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and cinnamon, beating until creamy.
Step 9: Pipe or spread the cream cheese frosting onto the cooled cupcakes. Garnish with chopped pecans before serving.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moist texture.
For a nut-free version, omit the pecans and try adding mini chocolate chips instead.
Chill the frosting briefly if it becomes too soft for easy piping.
Add a pinch of nutmeg or allspice to the batter for extra warm autumn flavor.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Unfrosted cupcakes can be kept at room temperature for 1-2 days or frozen for up to 1 month.

How to Serve

Three cupcakes sit on a white marbled textured surface, each topped with smooth, creamy light beige frosting swirled neatly in two thick layers. The cupcake in the front has a bite taken out, revealing a soft, moist, speckled light brown cake with a middle layer of creamy beige filling. The frosting is sprinkled with pieces of chopped pecans in golden brown shades. The white cupcake liners hug the base of each cupcake. The blurred background adds depth but keeps focus on the detailed texture and layers of the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas in this recipe?

Yes, thaw and drain any excess liquid from frozen bananas before mashing to avoid making the batter too wet.

How can I make these cupcakes dairy-free?

Substitute the butter and cream cheese with plant-based alternatives, and use a dairy-free sour cream or yogurt. This will keep the cupcakes moist while catering to dairy restrictions.