Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting combine the sweetness of ripe bananas, a hint of cinnamon, and the crunch of pecans in a soft, moist cupcake. Topped with a rich and tangy cream cheese frosting, this recipe is a perfect treat for any occasion!
Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups ripe bananas, mashed (about 3 medium bananas)
- 1/2 cup sour cream or plain yogurt
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional, but recommended for crunch)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2-3 cups powdered sugar (adjust for desired sweetness)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the mashed bananas, sour cream (or yogurt), and vanilla extract until fully combined.
- Gradually add the dry ingredients into the wet mixture, mixing just until combined.
- Gently fold in the chopped pecans.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1/2 cup at a time, until you reach your desired consistency and sweetness.
- Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a little milk (1 tbsp at a time) to reach the desired consistency.
3. Frost the Cupcakes:
- Once the cupcakes have cooled completely, use a spatula or a piping bag to frost the cupcakes with the cream cheese frosting.
- If desired, sprinkle the top of the frosting with additional chopped pecans or a light dusting of cinnamon.
4. Serve:
- Enjoy your Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting with a cup of coffee or tea for a delicious treat!
Tips:
- Bananas: The riper the bananas, the sweeter and more flavorful your cupcakes will be.
- Storage: Store leftover cupcakes in an airtight container in the fridge for up to 3 days. The frosting may firm up in the fridge, but will soften when brought to room temperature.
- Add-ins: You can add chocolate chips or even a swirl of caramel sauce for extra flavor.
These Banana Cinnamon Pecan Cupcakes are fluffy, flavorful, and full of warmth from the cinnamon and pecans, while the cream cheese frosting adds the perfect touch of tang and sweetness. Perfect for birthdays, gatherings, or just as an indulgent treat! 🍌🧁🌰
