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Banana Cinnamon Pecan Cupcakes

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Delightful cupcakes that blend ripe bananas, cinnamon, and crunchy pecans, topped with a creamy frosting.

Ingredients

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  • 1 ½ cups all-purpose flour (190g)
  • 1 tsp baking powder (5g)
  • ½ tsp baking soda (3g)
  • ½ tsp salt (3g)
  • ½ cup unsalted butter (115g, softened)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs (room temperature)
  • 1 cup mashed overripe bananas (about 3 large bananas)
  • ¼ cup sour cream (60g)
  • 1 tsp vanilla extract (5ml)
  • 8 oz cream cheese (225g, brick style, softened)
  • ½ cup unsalted butter (115g, softened)
  • 3 cups powdered sugar (375g, sifted)
  • ¼ tsp ground cinnamon (for frosting)
  • 1 cup pecans (125g, toasted and roughly chopped)
  • 1 pinch extra cinnamon (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). In a bowl, mix together the flour, baking powder, baking soda, and salt.
  2. Beat the softened butter and granulated sugar in a separate large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the mashed bananas, sour cream, and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  5. Spoon the batter into lined cupcake pans, filling each cup about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  6. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and mix until creamy. Stir in the ground cinnamon.
  7. Once the cupcakes are cooled, frost them generously with the cream cheese frosting. Sprinkle the toasted pecans on top, and add a pinch of extra cinnamon for a finishing touch.

Notes

Use overripe bananas for added sweetness and moisture. Make sure butter and cream cheese are softened for smooth frosting.

Nutrition

Find it online: https://mydailyrecipeideas.com/banana-cinnamon-pecan-cupcakes-fluffy-bakery-style-recipe/

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