Description
Moist and fluffy banana cupcakes infused with warm cinnamon and studded with crunchy pecans, topped with a luscious cinnamon-cream cheese frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup mashed ripe bananas (about 2 medium)
- 1/3 cup sour cream
- 1/2 cup chopped pecans
- Cinnamon Cream Cheese Frosting:
- 6 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla, mashed bananas, and sour cream.
- Fold in dry ingredients just until combined. Stir in chopped pecans.
- Divide batter evenly among the cupcake liners.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon; whip until fluffy.
- Frost cooled cupcakes and top with additional pecans if desired.
Notes
- Use extra-ripe bananas for maximum flavor and sweetness.
- Toast the pecans for a deeper nutty flavor.
- Add a pinch of nutmeg for extra warmth.
- Store cupcakes in the refrigerator due to the cream cheese frosting.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American