If you’re on the hunt for an incredibly delicious cupcake recipe that will leave your taste buds dancing, look no further than these Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting. Packed with the natural sweetness of ripe bananas, the warmth of cinnamon, and the crunch of pecans, these cupcakes deliver a burst of flavor in every bite. Their moist and fluffy texture makes them irresistible, whether enjoyed at breakfast, as a delightful snack, or as a sumptuous dessert. This homemade treat is perfect for any occasion, whether you’re celebrating a birthday or simply treating yourself to something special!
Baking these Banana Cinnamon Pecan Cupcakes is a breeze. Even if you’re new to baking, this simple recipe will guide you through the process step by step. The addition of cream cheese frosting on top elevates these cupcakes, making them even more indulgent. You can easily customize the recipe by adding your favorite mix-ins, like chocolate chips or a caramel drizzle, to give them an extra twist. With just a few simple ingredients and a little bit of time, you can create a batch of cupcakes that will impress family and friends.
Why You’ll Love This Banana Cinnamon Pecan Cupcake Recipe
- Flavor Explosion: The combination of banana, cinnamon, and pecans creates an unforgettable flavor that’s perfectly balanced.
- Easy to Make: With simple ingredients and straightforward steps, anyone can whip up these cupcakes at home.
- Light and Fluffy: Thanks to the careful mixing process, the cupcakes come out fluffy and moist, making them delightful to eat.
- Versatile Toppings: The cream cheese frosting complements the cupcakes beautifully, and you can customize it to suit your preferences.
- Perfect for Any Occasion: These cupcakes are great for birthday parties, afternoon tea, or just because you deserve a treat!
Preparation Phase & Tools to Use
Before diving into the baking process, it’s essential to prepare your kitchen and gather all necessary tools. First, preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners—this not only prevents sticking but also makes for an attractive presentation.
For this recipe, you will need basic baking tools. Ensure you have measuring cups and spoons for accurate measurements, mixing bowls for combining ingredients, a whisk or electric mixer for blending the batter, and a spatula to fold in the ingredients. A cooling rack is also necessary to allow the cupcakes to cool completely before frosting.
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
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Variations
- Protein: For added nutrition, consider folding in a scoop of protein powder to the batter or topping with nuts.
- Vegetables: Add shredded zucchini or carrots for a veggie boost that complements the sweetness of the banana.
- Spices: Experiment with spices like nutmeg or cardamom in addition to or instead of cinnamon for a unique flavor profile.
Cooking Notes
- Ensure all ingredients are at room temperature for the best results.
- Feel free to adjust the level of sweetness by varying the amount of sugar or banana used in the batter.
- For moist cupcakes, do not overbake. Keep an eye on them in the last few minutes.
Serving Suggestions
- Serve these cupcakes on their own for a delightful treat any time of day.
- Pair with coffee or tea for an enjoyable afternoon snack.
Tips
- Use ripe bananas for the best flavor; they should have brown spots on the peel for maximum sweetness.
- To save time, you can make the frosting while the cupcakes are baking and cooling.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 230 calories per cupcake (varying by size and frosting)
- Protein: About 3 grams per cupcake
- Sodium: Approximately 150mg per cupcake
FAQs
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Just add the frosting just before serving for the best taste and texture.
What can I substitute for eggs in this recipe?
You can use applesauce (1/4 cup per egg) or a flaxseed meal substitute (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) for a vegan option.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in denser cupcakes. Consider using half and half for a lighter texture.
How should I store leftovers?
Store these cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Conclusion
These Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are a fantastic way to indulge your sweet tooth while enjoying the delicious flavors of banana and cinnamon. Their delightful combination of textures from the moist cake to the creamy frosting, makes for an irresistible treat that everyone will love. I encourage you to try this recipe and discover just how fantastic these cupcakes can be. Don’t forget to share your baking experience with friends and family, and feel free to leave a comment or share your own variations!
Print
Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
These Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are a fantastic way to indulge your sweet tooth!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Ensure all ingredients are at room temperature for the best results. Feel free to adjust the level of sweetness by varying the amount of sugar or banana used in the batter. For moist cupcakes, do not overbake. Keep an eye on them in the last few minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 230 kcal
- Sodium: 150 mg
- Protein: 3 g