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An extreme close-up of a moist banana pecan cupcake with a bite taken out, revealing the fluffy interior crumb and pieces of pecan.
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!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.25 cup unsalted butter softened to room temperature
  • 0.5 cup granulated sugar
  • 0.25 cup packed light brown sugar
  • 2 large eggs at room temperature
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cups mashed very ripe bananas about 3 medium bananas
  • 0.75 cup chopped pecans toasted
  • 8 oz full-fat block cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • 1 12-cup muffin tin
  • 1 Electric Mixer
  • 3 Mixing Bowls

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Keyword banana nut cupcakes,banana pecan cupcakes,cupcake recipe

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