Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine the mashed bananas, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon. Gradually fold into the wet ingredients until just combined.
- Gently stir in chopped pecans.
- Divide the batter among the cupcake liners, filling them 2/3 full.
Baking
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Allow to cool completely.
Frosting
- In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth.
- Gradually add powdered sugar and vanilla extract, beating until creamy.
- Frost the cooled cupcakes and optionally garnish with extra chopped pecans.
Notes
Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. To freeze, place in a single layer until firm, then transfer to a freezer-safe bag.
