Description
A delightful hug in cupcake form, these banana cinnamon pecan cupcakes are fluffy, moist, and topped with creamy frosting, making them perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas (about 2 medium bananas)
- 1/2 cup chopped pecans
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract and mashed bananas.
- Gradually add dry ingredients to the wet mixture, mixing gently. Fold in chopped pecans.
- Spoon batter into muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. For the frosting, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy, then frost the cooled cupcakes.
Notes
For a lighter option, use Greek yogurt in place of cream cheese. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana cupcakes, cinnamon cupcakes, pecan dessert, cozy treat, family recipe