INTRODUCTION
Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting are a delightful treat that brings warmth and comfort to every bite. These cupcakes combine the sweet taste of ripe bananas, the cozy aroma of cinnamon, and the crunchy texture of pecans. Topped with a smooth cream cheese frosting, they make for a perfect dessert or snack any time of the day. Every bite is a symphony of flavors that will surely please your family and friends.
WHY YOU WILL LOVE THIS RECIPE
This recipe is special for many reasons. First, it is easy to make, even if you are not an experienced baker. The ingredients are simple and can be found in most kitchens. Second, these cupcakes are moist and flavorful, thanks to the bananas and sour cream. The combination of cinnamon and pecans adds a wonderful taste and crunch. Lastly, the cream cheese frosting is rich and creamy, making the cupcakes even more delectable. They are perfect for any occasion, from birthday parties to afternoon tea.
HOW TO MAKE Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting
Making Banana Cinnamon Pecan Cupcakes is a fun and easy process. By following the steps carefully, you can create a batch of moist and tasty cupcakes that everyone will enjoy.
EQUIPMENT NEEDED
To prepare these cupcakes, you will need:
- Oven
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Ingredients You’ll Need
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 ripe banana, mashed
- 1/2 cup chopped pecans
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans (for garnish)
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This step is important to ensure your cupcakes bake evenly and come out perfectly fluffy.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Use a whisk to mix them all together until they are well combined. This helps to evenly distribute the baking powder and soda, making your cupcakes rise beautifully.
Step 3: Prepare the Wet Ingredients
In another bowl, cream the softened butter. Add in the eggs, one at a time, and mix well. Then, stir in the vanilla extract, sour cream, and the mashed banana. Mix these wet ingredients thoroughly until everything is smooth and creamy.
Step 4: Combine Everything
Pour the wet mixture into the bowl with the dry ingredients. Stir the two mixtures together gently with a spatula until just combined. Avoid over-mixing, as this can make the cupcakes tough.
Step 5: Add Pecans
Once the batter is mixed, fold in the chopped pecans. This will add a nice crunch and a wonderful nutty flavor to your cupcakes.
Step 6: Fill & Bake
Line the muffin tin with cupcake liners. Now, fill each liner about two-thirds full with the batter. This allows room for the cupcakes to rise. Place the muffin tin in the preheated oven and bake for about 20-25 minutes. You can check if they are done by inserting a toothpick into the center of a cupcake—if it comes out clean, they are ready. Once baked, let them cool on a wire rack.
HOW TO SERVE Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting
Once the cupcakes are completely cool, it’s time to frost them. Prepare the cream cheese frosting by mixing the softened cream cheese and butter until creamy. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, mixing until smooth. Spread the frosting on top of each cupcake, and sprinkle chopped pecans on top for decoration.
These cupcakes can be served at room temperature or slightly chilled. They make a lovely dessert for gatherings or a sweet treat to enjoy with your morning coffee.
STORAGE & FREEZING: Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting
To store your leftover cupcakes, keep them in an airtight container at room temperature for up to three days. If you want to keep them for longer, you can freeze them. To do this, place the unfrosted cupcakes in a single layer in a freezer-safe container. They can last for up to three months in the freezer. When you are ready to enjoy them, let them defrost at room temperature and then frost with your cream cheese frosting.
SERVING SUGGESTIONS
These cupcakes are versatile and can be served with various beverages. Pair them with:
- A hot cup of coffee or tea
- A glass of milk
- Warm apple cider for a cozy touch
- Vanilla ice cream for an extra special treat
VARIATIONS
You can customize these cupcakes in many ways! Here are a few ideas:
- Add chocolate chips: For a sweeter flavor, mix in some semi-sweet or milk chocolate chips into the batter.
- Use walnuts: Swap out pecans for walnuts if you prefer a different nut flavor.
- Make a gluten-free version: Use a gluten-free flour blend instead of all-purpose flour.
- Swap the frosting: Try a simple vanilla buttercream frosting or a chocolate ganache for a different frosting flavor.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just make sure to thaw and mash them well before adding them to the batter.
2. Can I make the cupcakes ahead of time?
Yes, you can make the cupcakes in advance. Simply store them in an airtight container at room temperature for several days or freeze them for longer storage.
3. What can I substitute for sour cream if I don’t have any?
You can use plain yogurt or a mix of milk and lemon juice as a substitute for sour cream. It will still provide moisture to your cupcakes.
4. How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container. They can be kept at room temperature for up to three days. For longer storage, freeze them.
MAKE-AHEAD TIPS FOR Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting
You can prepare parts of this recipe ahead of time to save time on baking day. Here are some tips:
- Make the cupcakes: Bake the cupcakes a day in advance. Store them in a sealed container until you’re ready to frost and serve.
- Prepare the frosting: The cream cheese frosting can be made a day ahead as well. Keep it in the refrigerator in an airtight container and give it a quick stir before using.
- Chop the pecans: If you’re adding nuts or any other toppings, you can chop them ahead of time and keep them sealed until you are ready to use them.
With this easy guide, you’ll be able to bake delightful Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting that will have everyone asking for seconds! Enjoy your baking!
Banana Cinnamon Pecan Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Use a whisk to mix until well combined.
- In another bowl, cream the softened butter. Add in the eggs, one at a time, and mix well. Then, stir in the vanilla extract, sour cream, and mashed banana until smooth and creamy.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid over-mixing.
- Fold in the chopped pecans.
- Line the muffin tin with cupcake liners and fill each liner about two-thirds full with the batter.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool on a wire rack.
- Prepare the cream cheese frosting by mixing the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar, vanilla extract, and ground cinnamon, mixing until smooth.
- Spread the frosting on top of each cooled cupcake and sprinkle chopped pecans for decoration.