Description
These Irresistible Banana Cinnamon Pecan Cupcakes are a delightful treat that combines the rich, moist texture of ripe bananas with the warm, aromatic spice of cinnamon. Each bite is enhanced by the crunch of toasted pecans, creating a symphony of flavors that is both comforting and indulgent.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup buttermilk
- 1 cup pecans, chopped
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix in the mashed bananas and buttermilk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped pecans gently.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: For a dairy-free version, use coconut cream instead of cream cheese and a dairy-free butter substitute.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 25 grams
- Sodium: 180 milligrams
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 50 milligrams
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