Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

These Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are incredibly moist and packed with warm cinnamon, crunchy pecans, and sweet mashed bananas. Topped with a rich and tangy cream cheese frosting, they offer the perfect balance of flavors. Ideal for any occasion, these cupcakes are easy to make and absolutely delicious!.

Why I Love This Recipe

I love how these cupcakes strike the perfect balance between moist banana cake and rich cream cheese frosting. The addition of cinnamon enhances the warmth of the bananas, while the pecans add a satisfying crunch. The cream cheese frosting is silky and slightly tangy, complementing the sweetness of the cupcakes. Whether for a casual treat or a special celebration, these cupcakes are always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ cup unsalted butter, softened

¾ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

3 ripe bananas, mashed

½ cup sour cream or Greek yogurt

½ cup chopped pecans

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon (optional)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat the butter and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix in the mashed bananas and sour cream (or Greek yogurt) until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped pecans.

Divide the batter evenly among the cupcake liners, filling each about ¾ full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and cinnamon (if using).

Once the cupcakes are completely cooled, frost them with the cream cheese frosting. Optionally, garnish with extra pecans or a sprinkle of cinnamon.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Calories per serving: 290 kcal

Variations

Nut-Free Option: Omit the pecans if allergies are a concern or replace them with chocolate chips for a different twist.

Extra Spice: Add a pinch of nutmeg or cloves to enhance the warm flavors.

Maple Frosting: Swap vanilla extract in the frosting for maple extract for a deeper, richer taste.

Healthier Version: Use whole wheat flour and swap half of the butter for unsweetened applesauce.

Storage/Reheating

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.

Refrigeration: Frosted cupcakes should be stored in the fridge for up to 4 days. Let them come to room temperature before serving.

Freezing: Freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw overnight in the fridge before frosting.

Related Recipes:

• Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
• Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting
• Banana Pudding Cupcakes

FAQs

How do I make these cupcakes extra moist?

Using ripe bananas and sour cream (or Greek yogurt) helps keep these cupcakes moist. Avoid overmixing the batter to maintain a tender texture.

Can I use walnuts instead of pecans?

Yes, walnuts are a great substitute for pecans, adding a similar crunch and nutty flavor.

Can I make these cupcakes ahead of time?

Absolutely! Bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the freshest taste.

What’s the best way to frost these cupcakes?

Using a piping bag with a star tip creates a beautiful swirl, but spreading the frosting with a spatula works just as well for a rustic look.

Can I make these into a cake instead of cupcakes?

Yes! Pour the batter into an 8-inch round cake pan and bake at 350°F for about 30-35 minutes, or until a toothpick comes out clean.

Conclusion

These banana cinnamon pecan cupcakes with cream cheese frosting bring together the best flavors in one bite—sweet bananas, warm spices, crunchy pecans, and rich, creamy frosting. They’re easy to make and perfect for any occasion, from a simple treat to a special celebration. I love how versatile they are, and they never fail to impress.

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