Description
These Irresistible Banana Cinnamon Pecan Cupcakes are a delightful blend of moist banana, warm cinnamon, and crunchy pecans, making them the perfect cozy treat. With a luscious cream cheese frosting, they are sure to brighten any day!
Ingredients
Scale
- 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
- 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). This is crucial for ensuring that your cupcakes bake evenly and rise properly. While your oven heats, line a muffin tin with cupcake liners for easy release and cleanup.
- In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, combine 1/2 cup softened butter, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream, and 1 ripe banana, mashed. Use an electric mixer or a whisk to blend until the mixture is smooth and creamy.
- Gradually pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, mix gently until just combined.
- Fold in 1/2 cup chopped pecans until evenly distributed.
- Using a spoon or ice cream scoop, evenly divide the batter among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Be cautious with overmixing! Use room temperature ingredients, especially the butter and eggs. Toast the chopped pecans before folding them into the batter for enhanced flavor. If you're using a dark muffin tin, reduce the oven temperature by 25°F.