Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are a heavenly fusion of cozy comfort and irresistible indulgence. These moist and fluffy banana-infused cupcakes are elevated by the warm spice of cinnamon and the crunch of toasted pecans. The star element, however, is the luscious cream cheese frosting that not only adds tangy richness but also complements the nutty, spiced banana base beautifully. Perfect for autumn gatherings, afternoon tea, celebrations, or simply when you crave a bakery-quality dessert at home, this recipe is sure to delight your taste buds.

Let’s explore how to make these gourmet cupcakes from scratch, with every detail you need to create a perfect batch.

Ingredients:

For the Cupcakes:

• 1 ½ cups ripe bananas (mashed, about 3 medium bananas)

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg (optional)

• ½ cup unsalted butter (softened)

• 1 cup granulated sugar

• ½ cup light brown sugar (packed)

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or plain Greek yogurt

• ¾ cup chopped pecans (toasted if desired)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)

• ½ cup unsalted butter (softened)

• 3 ½ to 4 cups powdered sugar (sifted)

• 1 ½ tsp vanilla extract

• Pinch of salt

• ¼ tsp ground cinnamon (optional)

For Garnish:

• Extra chopped pecans

• Cinnamon dust (optional)

Preparation:

Step 1: Prepare the Ingredients

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant. Allow them to cool before chopping.

Step 2: Mix the Dry Ingredients

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

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). You can use a hand or stand mixer on medium speed.

Step 4: Incorporate Wet Ingredients

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add the mashed bananas and mix until fully incorporated. Then add the sour cream or yogurt and mix just until combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. Fold in the chopped pecans using a spatula.

Step 6: Fill and Bake

Spoon the batter evenly into 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 cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Frosting

In a clean bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, ½ cup at a time, beating on low until fully incorporated. Add vanilla extract, a pinch of salt, and cinnamon (if using). Beat on high for 2-3 minutes until fluffy.

Step 8: Frost and Garnish

Once the cupcakes are completely cool, frost with the cream cheese frosting using a piping bag or spatula. Top generously with extra chopped pecans and a dusting of cinnamon for extra flair.

Variation

• Maple Pecan Cupcakes: Substitute ¼ cup of the sugar in the frosting with real maple syrup for an extra autumnal twist.

• Chocolate Chip Twist: Add ½ cup mini chocolate chips to the batter for a gooey surprise.

• Vegan Option: Use mashed banana or applesauce for eggs, dairy-free butter and cream cheese, and a plant-based yogurt alternative.

• Gluten-Free Version: Use a 1:1 gluten-free baking flour blend to keep the texture fluffy without gluten.

COOKING Note:

• Use overripe bananas with black spots for the richest flavor and natural sweetness.

• Do not overmix the batter once the flour is added; this helps keep the cupcakes tender.

• Letting the cupcakes cool completely before frosting ensures the cream cheese doesn’t melt.

Serving Suggestions:

These cupcakes are ideal served:

• With a hot cup of spiced chai or coffee.

• Alongside a scoop of vanilla or caramel ice cream for a deluxe dessert.

• On a festive dessert table during Thanksgiving or family brunch.

• Warmed slightly for breakfast (yes, cupcakes for breakfast!).

Tips:

• To pipe beautifully, chill the frosting for 10–15 minutes before using.

• Store in the refrigerator in an airtight container for up to 4 days.

• Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.

• Toasting the pecans intensifies their flavor—don’t skip this step!

• If the frosting is too soft, add a bit more powdered sugar; if too stiff, add a teaspoon of milk.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Nutritional Information (per cupcake):

• Calories: ~350 kcal

• Protein: 4–5g

• Sodium: ~180mg

(Values may vary slightly based on frosting quantity and pecan size.)

FAQs

Q: Can I freeze these cupcakes?

Yes! Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature, then frost.

Q: Can I use walnuts instead of pecans?

Absolutely. Walnuts work well and offer a slightly more bitter, earthy flavor.

Q: How do I make the frosting thicker?

Add more sifted powdered sugar, ¼ cup at a time, until the desired consistency is achieved.

Q: Can I make these cupcakes a day in advance?

Yes, they actually taste better the next day as the flavors meld. Just refrigerate and bring to room temperature before serving.

Q: What can I substitute for sour cream?

Plain Greek yogurt or buttermilk both work beautifully in this recipe.

Conclusion

Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are the epitome of a cozy, satisfying dessert. With warm spice, nutty crunch, and rich cream cheese goodness, they are both elegant and comforting. Whether you’re baking for a special event or treating yourself on a quiet weekend, this recipe delivers flavor and texture in every bite. Easy to make yet impressive to serve, these cupcakes are destined to become a beloved favorite in your baking repertoire. So grab your ripe bananas and let’s turn them into something truly delicious.

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