Irresistible Banana Cinnamon Pecan Cupcakes Recipe
These Irresistible Banana Cinnamon Pecan Cupcakes combine the warm flavors of cinnamon and banana with crunchy pecans for a moist, flavorful treat. Topped with a creamy cinnamon-spiced cream cheese frosting and garnished with chopped pecans, these cupcakes are perfect for any occasion and sure to delight cupcake lovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 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 Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined to ensure an even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, blend softened unsalted butter, eggs, vanilla extract, sour cream, and mashed banana using an electric mixer or whisk until the mixture becomes smooth and creamy.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients. Gently fold together using a spatula or wooden spoon until just combined. Avoid overmixing to keep the cupcakes light and tender.
- Add Pecans: Fold in the chopped pecans evenly to add a delightful crunch throughout the batter.
- Fill Cupcake Liners and Bake: Using a spoon or ice cream scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Prepare Cream Cheese Frosting: In a medium bowl, beat softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar, vanilla extract, and ground cinnamon, continuing to beat until smooth and fluffy.
- Frost and Garnish: Once the cupcakes are fully cooled, spread or pipe the cream cheese frosting on top of each cupcake. Garnish with additional chopped pecans for extra texture and flavor.
Notes
- Make sure the oven is fully preheated before baking to ensure even rising and baking of cupcakes.
- Do not overmix the batter to keep cupcakes tender and moist.
- Use ripe bananas for the best natural sweetness and flavor.
- Cupcakes should be cooled completely before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- If desired, pecans can be toasted beforehand for enhanced nutty flavor.
Keywords: banana cinnamon cupcakes, pecan cupcakes, cream cheese frosting, moist cupcakes, homemade cupcakes, easy cupcake recipe
