Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

Why Make This Recipe

Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are a delightful treat that combines the sweetness of ripe bananas, the warm spice of cinnamon, and the crunchy texture of pecans. These cupcakes are perfect for any occasion, whether it’s a birthday party, a family gathering, or just a simple dessert to enjoy after dinner. Their moist texture and rich flavor will have everyone coming back for more!

This recipe is not just about taste; it also allows you to use overripe bananas that might otherwise go to waste. By baking with ingredients you already have at home, you save money and reduce food waste. Plus, the addition of cream cheese frosting adds a touch of luxury that elevates these cupcakes from ordinary to extraordinary.

How to Make Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

Making these delicious cupcakes is simple and fun! Follow the steps below, and you will have a batch of warm, flavorful cupcakes that are perfect for sharing (or keeping all to yourself)!

Ingredients

For the Cupcakes:

• 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)

Directions

Step 1: Preheat the Oven

First, preheat your oven to 350°F (175°C). This step ensures that the temperature is just right when you put your cupcakes in, allowing them to rise and bake evenly.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until no lumps remain. This helps to evenly distribute the leavening agents in the mixture.

Step 3: Prepare the Wet Ingredients

In another bowl, mix the softened butter, eggs, vanilla extract, sour cream, and mashed banana. Use a hand mixer or whisk to combine these ingredients thoroughly. Make sure the mixture is smooth and creamy, with no lumps of butter or banana remaining.

Step 4: Combine Everything

Gradually add the dry ingredient mixture to the wet ingredients. Stir gently to combine. Be careful not to overmix; it’s okay if there are a few small lumps left. Overmixing can make the cupcakes dense.

Step 5: Add Pecans

Once the batter is combined and slightly lumpy, fold in the chopped pecans. This adds a crunchy texture and nutty flavor to your cupcakes.

Step 6: Fill & Bake

Line a muffin tin with cupcake liners. Using a spoon or ice cream scoop, fill each cup about two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

Once the cupcakes have cooled completely, it’s time to frost them! In a large mixing bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and ground cinnamon. Blend well until the frosting is smooth and fluffy.

Using a spatula or piping bag, generously frost each cupcake. For an added touch, sprinkle a few chopped pecans on top of the frosting. This not only looks great but gives an extra crunch when you bite into the cupcake. Serve these cupcakes on a pretty platter, and they are ready to impress your family and friends!

How to Store Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

To keep your cupcakes fresh, store them in an airtight container. If the cupcakes are unfrosted, they can last at room temperature for 2-3 days. If you refrigerate them, they can last up to a week.

If frosted, it’s best to store them in the refrigerator due to the cream cheese icing. Place them in an airtight container, and they should stay fresh for about 3-5 days. Make sure to let them come to room temperature before serving for the best taste and texture!

Tips to Make Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

1. Use Ripe Bananas: The riper your bananas are, the sweeter and more flavorful your cupcakes will be. Look for bananas that have brown spots for the best results.

2. Don’t Overmix: It’s important to mix just until combined. Overmixing may lead to hard cupcakes. A few lumps are okay!

3. Test for Doneness: Ovens can vary in temperature. Always check your cupcakes a few minutes before the recommended baking time. A toothpick should come out clean when they are done baking.

4. Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature. This helps all the ingredients combine more easily.

5. Customize the Frosting: Feel free to add a pinch of lemon zest or chocolate chips to your cream cheese frosting for a twist!

Variations

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend. Make sure the flour blend contains xanthan gum or another binding agent for best results.

• Vegan Version: Replace eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water = 1 egg). Use dairy-free butter and plant-based cream cheese for frosting.

• Different Nuts: If you don’t have pecans, you can substitute with walnuts or even almond slices for a different flavor profile.

FAQs

1. Can I use frozen bananas in this recipe?

Yes, you can use frozen bananas! Just thaw them completely, drain any excess liquid, and mash them before adding them to the batter.

2. How can I make my cupcakes more flavorful?

Adding spices like nutmeg or allspice will give your cupcakes an extra flavor kick. You can also mix in chocolate chips for a chocolatey twist.

3. Can I freeze the cupcakes?

Absolutely! You can freeze the unfrosted cupcakes. Once they are cooled, wrap them tightly in plastic wrap and place them in an airtight container. They can last in the freezer for about 3 months. Let them thaw at room temperature before frosting.

4. What can I substitute for sour cream?

You can use plain yogurt as a substitute for sour cream. It will give a similar texture and flavor to the cupcakes.

5. How do I know when the cupcakes are done?

The cupcakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. If there is batter on the toothpick, they need more time in the oven.

Enjoy making and sharing your Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting! They’re sure to become a favorite in your home.

Print