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Banana Cinnamon Pecan Cupcakes

Delightful cupcakes made with ripe bananas, warm cinnamon, and crunchy pecans, topped with a creamy cream cheese frosting.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 2 ripe bananas mashed
  • 1 tsp vanilla extract
  • 0.5 cups pecans, chopped Toasted for extra flavor.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.5 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Mix in the eggs, mashed bananas, and vanilla extract until well-combined.
  5. Gradually add the dry ingredients to the banana mixture, mixing until just combined. Fold in the chopped pecans.
  6. Spoon the batter into the prepared muffin pan, filling each liner about 2/3 full.
Baking
  1. Place the muffin pan in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat the cream cheese and butter together until creamy.
  2. Gradually add in the powdered sugar and vanilla extract, mixing until smooth.
  3. Once the cupcakes are completely cool, generously frost them with the cream cheese frosting and add extra chopped pecans for garnish if desired.

Notes

Use overripe bananas for the best flavor and moisture. Store in an airtight container in the refrigerator for up to a week. Add a splash of milk to frosting for desired consistency. Swap pecans for walnuts or chocolate chips for variations.