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Banana Cinnamon Pecan Cupcakes

Deliciously moist and flavorful cupcakes made with ripe bananas, cinnamon, and toasted pecans, topped with a creamy cinnamon brown sugar frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1.25 cups 3 very ripe medium bananas (about 1 and 1/4 cups mashed) Use overripe bananas for best results.
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened Should be at room temperature.
  • 0.75 cups light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cups sour cream (or full-fat Greek yogurt)
  • 1 teaspoon pure vanilla extract
  • 0.75 cups chopped pecans, lightly toasted
For the Cinnamon Brown Sugar Frosting
  • 0.5 cups unsalted butter, softened
  • 2 cups powdered sugar, sifted Sift before mixing to avoid lumps.
  • 0.5 teaspoon ground cinnamon
  • 2 tablespoons heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • a pinch salt
Optional Topping
  • 12 pieces whole pecan halves for decoration
  • cinnamon sugar for dusting Optional for garnish.

Method
 

Preparation
  1. Toast the pecans by spreading them in a single layer on a dry skillet over medium heat. Stir frequently for 3-4 minutes until they smell nutty and turn darker. Pour onto a plate to cool.
  2. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
  3. Peel and mash the bananas until smooth, leaving a few small lumps for texture.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. In a large bowl, beat the softened butter and brown sugar for 3 to 4 minutes until fluffy.
  6. Add the eggs one at a time, mixing well after each addition, then add vanilla extract and sour cream.
  7. Fold in the dry ingredients and mashed bananas in alternating batches. Finish by folding in the cooled toasted pecans.
Baking
  1. Fill each cupcake liner about two-thirds full with batter. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Frosting and Decorating
  1. Beat the softened butter until fluffy, then gradually add powdered sugar, mixing in cinnamon, vanilla, heavy cream, and a pinch of salt. Beat until smooth.
  2. Frost the cooled cupcakes and decorate with whole pecan halves and a dusting of cinnamon sugar if desired.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 2 months.