Irresistible Banana Cinnamon Pecan Cupcakes Recipe

Introduction

These Irresistible Banana Cinnamon Pecan Cupcakes are soft, moist, and bursting with warm flavors. The combination of ripe bananas, cinnamon, and crunchy pecans makes them a perfect treat for any occasion. Topped with a smooth cream cheese frosting, they are sure to satisfy your sweet cravings.

Ingredients

• 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)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and simplify cleanup.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon to evenly distribute the dry ingredients.
3. Step 3: In another bowl, blend the softened butter, eggs, vanilla extract, sour cream, and mashed banana using an electric mixer or whisk until smooth and creamy.
4. Step 4: Gently fold the wet mixture into the dry ingredients with a spatula or wooden spoon, mixing just until combined to avoid dense cupcakes.
5. Step 5: Fold the chopped pecans into the batter, ensuring they are evenly distributed.
6. Step 6: Spoon or scoop the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.
7. Step 7: To make the cream cheese frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in vanilla extract and cinnamon until well combined.
8. Step 8: Spread or pipe the frosting onto the cooled cupcakes and garnish with chopped pecans.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moist texture.
• Toast the pecans lightly before adding to enhance their flavor.
• For a nut-free version, omit the pecans and consider adding mini chocolate chips instead.
• Ensure the cream cheese and butter are softened to room temperature to avoid lumps in the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving. The frosting can firm up when chilled, so giving the cupcakes a few minutes outside the fridge helps restore their creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw them overnight in the refrigerator or at room temperature before frosting.

What can I use instead of sour cream?

You can substitute sour cream with an equal amount of plain yogurt or buttermilk for a similar moisture and tangy flavor.

Irresistible Banana Cinnamon Pecan Cupcakes Recipe

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4.8 from 88 reviews

These Irresistible Banana Cinnamon Pecan Cupcakes combine moist banana-infused cake with warm cinnamon spice and crunchy pecans, topped with a luscious cream cheese frosting. Perfect for a cozy dessert or special occasion treat.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Ensuring that your oven reaches the correct temperature before baking is crucial for cupcake success! While the oven is heating, prepare a muffin tin by lining it with cupcake liners to prevent sticking and make cleanup easier.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. This step is essential for evenly distributing the leavening agents and ensuring that every cupcake rises perfectly.
3. Prepare the Wet Ingredients: In a separate bowl, combine the softened butter, eggs, vanilla extract, sour cream, and mashed banana. Use an electric mixer or whisk to blend these ingredients together until smooth and creamy. Mixing the wet ingredients separately prevents clumping and ensures a uniform batter.
4. Combine Everything: Gradually pour the wet mixture into the dry ingredients. It’s important to mix gently using a spatula or wooden spoon until just combined. Be cautious not to overmix, as this can lead to dense cupcakes. The key is to create a smooth batter without overworking the flour.
5. Add Pecans: Fold the chopped pecans into the batter, adding a delightful crunch to each cupcake. Ensure that the pecans are evenly distributed throughout the batter for a balanced flavor.
6. Fill & Bake: Using a spoon or ice cream scoop, evenly divide the batter among the cupcake liners, filling each one about two-thirds full. This allows room for the cupcakes to rise without spilling over. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool on a wire rack before frosting.

Notes

• Do not overmix the batter to keep cupcakes tender and fluffy.
• Make sure the banana is ripe for the best natural sweetness and flavor.
• Cupcakes should be completely cooled before frosting to prevent melting.
• You can toast the pecans lightly for extra nuttiness before folding them in and for garnish.
• Store leftover cupcakes in an airtight container in the refrigerator and consume within 3 days due to cream cheese frosting.

Keywords: banana cinnamon cupcakes, pecan cupcakes, cream cheese frosting, moist cupcakes, fall dessert