Irresistible Banana Cinnamon Pecan Cupcakes
These cozy, delicious cupcakes combine ripe bananas, a hint of cinnamon, and crunchy pecans, topped with creamy frosting for a comforting treat.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cups mashed bananas (about 3 bananas) Use ripe bananas for sweetness and flavor.
Add-ins
- 0.5 cups pecans, chopped Optional, can substitute with walnuts or omit for nut-free version.
Frosting
- 8 oz cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract For frosting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs and vanilla extract, mixing until combined.
- Stir in the mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans.
- Fill the cupcake liners about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- For the frosting, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract until fluffy.
- Once cupcakes are cooled, frost with the cream cheese frosting and serve.
Notes
For budget-friendly options, use slightly older bananas or swap pecans with walnuts. Toasting nuts can enhance flavor. The texture of your bananas affects the batter; pat them dry if they are very liquidy. Allow cupcakes to cool completely for best frosting application.