Name: Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 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 brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream; 1/2 cup chopped pecans; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon (optional)

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Short Description

These Banana Cinnamon Pecan Cupcakes are the perfect blend of warm spices, nutty crunch, and natural sweetness, topped with a luscious cream cheese frosting. Ideal for any occasion, these moist and flavorful cupcakes will impress both casual bakers and seasoned dessert lovers alike.

Why You’ll Love This Recipe

Moist and flavorful: The ripe bananas provide natural sweetness and ensure a tender crumb.
Warm spices: Cinnamon adds a comforting warmth that pairs beautifully with the banana.
Nutty crunch: Pecans offer a delightful contrast in texture and enhance the overall flavor.
Irresistible frosting: The tangy cream cheese frosting balances the sweetness perfectly.
Easy to make: Simple ingredients and straightforward steps make this recipe approachable for all skill levels.

Ingredients

Cupcakes:

Ripe bananas
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Salt
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Sour cream
Chopped pecans

Cream Cheese Frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract
Ground cinnamon (optional)

Directions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Mash Bananas: In a separate bowl, mash the bananas until smooth.
Cream Butter and Sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Incorporate Wet Ingredients: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, until just combined.
Fold in Pecans: Gently fold in the chopped pecans.
Bake: Fill cupcake liners about two-thirds full and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool: Allow cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prepare Frosting: Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and mix until fluffy. Stir in vanilla extract and cinnamon if using.
Frost and Serve: Once cupcakes are completely cooled, pipe or spread the frosting on top. Optionally, garnish with additional chopped pecans or a dusting of cinnamon.

Variations

Nut-Free Option: Omit the pecans for a smooth, nut-free cupcake.
Chocolate Twist: Add chocolate chips for extra indulgence.
Spiced Up: Enhance with nutmeg or cloves for a richer spice profile.
Healthier Version: Substitute part of the all-purpose flour with whole wheat flour and reduce sugar slightly.
Dairy-Free: Use dairy-free butter and cream cheese alternatives.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes

Storage/Reheating

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigerator: Keep frosted cupcakes in an airtight container for up to 5 days.
Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting and serving.
Reheating: Let chilled cupcakes come to room temperature before serving for the best texture.

FAQs

How ripe should the bananas be?

Very ripe bananas with brown spots are ideal, as they provide natural sweetness and moisture.

Can I use walnuts instead of pecans?

Yes! Walnuts work just as well and offer a similar crunch and flavor profile.

Can I make this into a cake?

Absolutely! Pour the batter into an 8-inch cake pan and bake for 30-35 minutes.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute and provides the same tanginess and moisture.

How can I make the frosting firmer?

Chill it for 15-20 minutes before piping or add more powdered sugar.

What’s the best way to mash bananas?

Use a fork, potato masher, or hand mixer to get a smooth consistency.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar, but it may affect the texture and sweetness balance.

Do I need to toast the pecans?

Toasting enhances the nutty flavor, but it’s optional.

Can I use a hand whisk instead of an electric mixer?

Yes, but be prepared for more effort, especially for creaming the butter and sugar.

Can I make these cupcakes gluten-free?

Yes, use a gluten-free flour blend designed for baking.

Conclusion

Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting offer a delightful balance of warm flavors, moist texture, and creamy indulgence. Whether for a cozy gathering, a special celebration, or just to satisfy a sweet craving, these cupcakes are a must-try. Give them a bake and enjoy a bite of comfort and deliciousness!

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