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Irresistible Banana Cinnamon Pecan Cupcakes Recipe

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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/irresistible-banana-cinnamon-pecan-cupcakes-recipe/