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Banana Cinnamon Pecan Cupcakes

Delight in the warm flavors of banana, cinnamon, and pecans with these moist cupcakes topped with creamy frosting.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250

Ingredients
  

For the Cupcakes
  • 1.5 cups ripe bananas (about 3 large bananas), mashed The riper the bananas, the sweeter the cupcakes will be.
  • 1 cup all-purpose flour Diligently measuring your ingredients can make a big difference in the texture.
  • 0.5 cups brown sugar
  • 0.5 cups granulated sugar
  • 0.33 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cups chopped pecans Optional: Substitute with chocolate chips for a nut-free version.
For the Frosting
  • 8 ounces cream cheese, softened
  • 0.5 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, combine the mashed bananas, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together flour, baking soda, salt, and ground cinnamon. Gradually fold into the wet ingredients until just combined.
  4. Gently stir in chopped pecans.
  5. Divide the batter among the cupcake liners, filling them 2/3 full.
Baking
  1. Bake for 15-20 minutes or until a toothpick comes out clean.
  2. Allow to cool completely.
Frosting
  1. In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth.
  2. Gradually add powdered sugar and vanilla extract, beating until creamy.
  3. 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.