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Irresistible Banana Pecan Cupcakes

Irresistible Banana Pecan Cupcakes

Moist banana cupcakes packed with toasted pecans and topped with tangy cream cheese frosting. Simple, cozy, and bakery-worthy.
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Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 tsp ground cinnamon optional but delicious
  • 0.5 cup light brown sugar, packed
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter, melted and cooled
  • 1.25 cup mashed ripe bananas about 3 medium
  • 3 fl oz beaten eggs roughly 2 large eggs
  • 1.5 tsp vanilla extract
  • 0.5 cup buttermilk shake well
  • 0.75 cup chopped pecans, toasted
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1.5 cup powdered sugar sift if lumpy
  • 1 tsp vanilla extract for frosting
  • 0.125 tsp fine salt for frosting
  • 0.25 cup chopped pecans for garnish

Instructions

Preparation Steps

  • Heat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Toast pecans on a baking sheet for 5–7 minutes until fragrant. Cool, then chop.
  • Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  • Whisk melted butter with brown sugar and granulated sugar until glossy and combined.
  • Stir in mashed bananas, beaten eggs, and vanilla until smooth.
  • Add dry ingredients in two additions, alternating with buttermilk. Mix just until no flour streaks remain.
  • Fold in 3/4 cup chopped pecans. Divide batter into liners, about 3/4 full.
  • Bake 16–19 minutes, until a toothpick comes out clean. Cool 5 minutes, then transfer cupcakes to a rack to cool completely.
  • Beat cream cheese and softened butter until creamy and smooth.
  • Gradually mix in powdered sugar, vanilla, and salt. Beat until light and fluffy, 1–2 minutes.
  • Frost cooled cupcakes and sprinkle with the remaining pecans.

Notes

For a caramel twist, drizzle with warm salted caramel before serving. To store, keep cupcakes refrigerated (frosted) in an airtight container for up to 4 days; bring to room temperature before enjoying.
This recipe is an original creation inspired by classic Irresistible Banana Pecan Cupcakes flavors. All ingredient ratios and instructions are independently developed.