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Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

A close-up of a delicious banana cinnamon pecan cupcake with cream cheese frosting and chopped pecans, a bite taken out.
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Moist bakery-style cupcakes featuring ripe bananas, warm cinnamon, and crunchy pecans, topped with a smooth cream cheese frosting. Perfect for fall baking or any occasion.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • ½ cup buttermilk
  • ½ cup chopped pecans, toasted
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (or as needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the mashed bananas to the wet ingredients and mix until combined.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the toasted chopped pecans.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  10. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  11. While the cupcakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth.
  12. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract.
  13. Add milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
  14. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • For extra flavor, toast your pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.
  • Ensure your bananas are very ripe for the best flavor and moisture.
  • This recipe makes approximately 12 cupcakes. For larger batches, consider meal planning services that offer bulk ingredient options.
  • If you are looking for weight loss programs or keto meal plan delivery, these cupcakes are a treat, but portion control is key.

Nutrition

Find it online: https://delicerecipe.com/banana-cinnamon-pecan-cupcakes/