Get ready to discover the best Banana Pecan Cupcakes you’ve ever tasted. This recipe creates incredibly moist, fluffy cupcakes packed with sweet banana flavor and the perfect crunch from toasted pecans. Topped with a silky, tangy cream cheese frosting, these cupcakes are a guaranteed crowd-pleaser for any occasion. They are simple to make and the perfect way to use up those overripe bananas sitting on your counter.
Why This is the Only Banana Pecan Cupcakes Recipe You’ll Ever Need
There are countless recipes out there, but this one stands out for a few key reasons. First, the texture is unparalleled. We use a combination of butter and oil to ensure a moist, tender crumb that stays fresh for days. Second, the flavor is perfectly balanced. Toasting the pecans beforehand brings out their nutty depth, which beautifully complements the sweet bananas. Finally, the tangy cream cheese frosting cuts through the sweetness, creating a perfectly harmonious bite every single time.
Forget dry, bland cupcakes. This recipe is your new go-to for consistently delicious results.
The Key Ingredients for Perfect Cupcakes
The magic of these Banana Pecan Cupcakes lies in using simple, high-quality ingredients. Here’s what you’ll need and why it matters.
For the Cupcakes
All-Purpose Flour: Provides the perfect structure for a soft yet sturdy cupcake.
Baking Soda: Gives the cupcakes a beautiful lift, making them light and airy.
Salt: Balances the sweetness and enhances all the other flavors.
Unsalted Butter: Adds rich flavor and contributes to a tender texture. Make sure it’s at room temperature!
Granulated & Brown Sugar: A mix of both gives the best flavor and moisture. The molasses in the brown sugar is key.
Eggs: Act as a binder and add richness. Room temperature eggs incorporate better into the batter.
Vegetable Oil: The secret weapon for an ultra-moist crumb that doesn’t dry out.
Vanilla Extract: Enhances the sweet, warm flavors of the banana and pecans.
Very Ripe Bananas: The star of the show! The darker and spottier, the better. They provide natural sweetness and incredible moisture.
Toasted Pecans: Toasting is a non-negotiable step for a deep, nutty crunch. If you’re looking for another nutty delight, you should try our Praline Crunch Recipe.
For the Cream Cheese Frosting
Cream Cheese: Use full-fat, block-style cream cheese for the best texture and tangy flavor. It must be at room temperature to avoid lumps.
Unsalted Butter: Also at room temperature, this makes the frosting extra creamy and smooth.
Powdered Sugar: Sift it to ensure a silky-smooth, non-gritty frosting.
Vanilla Extract: A splash of vanilla rounds out the flavor beautifully.
Silky smooth cream cheese frosting is the perfect finishing touch.
How to Make Banana Pecan Cupcakes: A Step-by-Step Guide
Follow these simple steps for flawless cupcakes every time. This straightforward process is perfect for enthusiastic home cooks of all skill levels.
Step 1: Prep Your Ingredients and Pans
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate small bowl, mash the ripe bananas with a fork until they are mostly smooth with a few small lumps remaining. This texture adds lovely pockets of banana flavor.
Step 2: Cream the Fats and Sugars
In a large mixing bowl, use an electric mixer to beat the room temperature butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air into the batter, which is crucial for a light cupcake. Scrape down the sides of the bowl, then beat in the eggs one at a time, followed by the oil and vanilla extract.
Step 3: Combine and Fold
Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined. Then, add the mashed bananas, mixing again until just incorporated. Finally, add the remaining dry ingredients and mix only until no flour streaks remain. Gently fold in the chopped toasted pecans with a spatula. Be careful not to overmix the batter!
Step 4: Bake to Perfection
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. A large cookie scoop works perfectly for this. Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Cupcakes must be 100% cool before frosting.
Crafting the Ultimate Cream Cheese Frosting
The key to lump-free cream cheese frosting is ensuring your butter and cream cheese are at the same room temperature. In a large bowl, beat the cream cheese and butter together until completely smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase the speed and beat for 2-3 minutes until light and fluffy. Mix in the vanilla extract. If you enjoy this, our Strawberry Marshmallow Frosting is another fantastic topping to try.
Look at that perfectly moist and fluffy crumb!
Pro Tips for Bakery-Worthy Results
Want to take your Banana Pecan Cupcakes from great to unforgettable? Follow these expert tips.
The Secret to Moist Cupcakes is Simple: Don’t Overmix!
Overmixing the batter after adding the flour develops gluten, which results in tough, dense cupcakes. Mix only until the flour is just combined for a tender, delicate crumb.
Toasting Your Pecans is a Non-Negotiable Step
Toasting pecans for 5-7 minutes in a dry skillet over medium heat releases their natural oils and intensifies their flavor. It adds a whole new dimension of nutty goodness that you won’t want to skip.
Room Temperature Ingredients are Key
Using room temperature butter, eggs, and cream cheese is crucial. They emulsify together to form a smooth, uniform batter that traps air, resulting in a fluffier cupcake and a silkier frosting.
Recipe Variations to Try
While this classic recipe is a winner, feel free to get creative! For a decadent twist, try folding in a half-cup of chocolate chips along with the pecans. If pecans aren’t your favorite, walnuts or even macadamia nuts make excellent substitutes. For a warm, spiced version, add a half-teaspoon of cinnamon to the dry ingredients. For a savory dinner idea after your dessert, consider our Cowboy Butter Chicken.
Storage and Make-Ahead Instructions
Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Due to the cream cheese frosting, they should not be left at room temperature for more than a couple of hours. For the best taste and texture, let them sit at room temperature for about 20-30 minutes before serving. You can also bake the cupcakes ahead of time, store them unfrosted in an airtight container at room temperature for up to 2 days, and frost them just before serving.
For the best flavor and moisture, your bananas should be very ripe—mostly brown or black with deep yellow spots. The riper the banana, the sweeter and more intense the banana flavor will be in your cupcakes.
This recipe actually uses a combination of both butter and oil for the best of both worlds! Butter provides rich flavor, while oil guarantees an incredibly moist crumb that doesn’t dry out.
The two most important tips are to use very ripe bananas and to avoid overmixing the batter once you’ve added the flour. Mix only until the ingredients are just combined to ensure a tender, moist cupcake.
Absolutely! Toasting the pecans in a dry skillet for 5-7 minutes before chopping and adding them to the batter is a crucial step. It enhances their nutty flavor and provides a superior crunch.
Because of the cream cheese frosting, these cupcakes must be stored in an airtight container in the refrigerator. They will stay fresh for up to 4 days. For the best texture, let them sit at room temperature for 20-30 minutes before serving.
The Perfect Banana Pecan Cupcakes Recipe
FL Recipes
Banana Pecan Cupcakes with Tangy Cream Cheese Frosting
The best Banana Pecan Cupcakes recipe! Learn how to make incredibly moist and fluffy cupcakes packed with sweet banana and toasted pecans, all topped with a silky, tangy cream cheese frosting. A guaranteed crowd-pleaser!
0.25cupunsalted buttersoftened to room temperature
0.5cupgranulated sugar
0.25cuppacked light brown sugar
2large eggsat room temperature
0.25cupvegetable oil
1tspvanilla extract
1.5cupsmashed very ripe bananasabout 3 medium bananas
0.75cupchopped pecanstoasted
8ozfull-fat block cream cheesesoftened to room temperature
0.5cupunsalted buttersoftened to room temperature
3cupspowdered sugarsifted
1tspvanilla extract
Equipment
1 12-cup muffin tin
1 Electric Mixer
3 Mixing Bowls
Method
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the oil and vanilla extract.
Add half of the dry ingredients to the wet ingredients, mixing on low until just combined. Mix in the mashed bananas, then add the remaining dry ingredients, mixing only until no flour streaks remain. Gently fold in the toasted pecans.
Divide batter evenly among the prepared liners, filling each about two-thirds full. Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually beat in the sifted powdered sugar on low speed. Once combined, increase the speed to high and beat for 2-3 minutes until light and fluffy. Mix in the vanilla extract.
Once the cupcakes are completely cool, frost them as desired. Garnish with extra toasted pecans if you wish.
Nutrition
Calories: 410kcalProtein: 5gFat: 24gFiber: 2g
Notes
Ensure your bananas are very ripe (with lots of brown spots) for the best flavor and sweetness. Do not overmix the batter once the flour is added to keep the cupcakes tender and moist. Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
We are so excited for you to try this recipe for Banana Pecan Cupcakes. They are the perfect treat to share with family and friends who will surely ask for the recipe. If you make them, please leave a comment below and let us know what you think! We’d love to see your creations, so don’t forget to share a photo on Pinterest!
The ultimate Banana Pecan Cupcakes - perfectly moist, nutty, and delicious!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
