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A detailed shot of a Banana Cinnamon Pecan Cupcake on a neutral plate, highlighting the moist, golden-brown cake and the fluffy texture of the off-white cream cheese frosting.

Perfect Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

The ultimate recipe for moist Banana Cinnamon Pecan Cupcakes. Features a tender banana cake, tangy cream cheese frosting, and a crunchy, glossy candied pecan topping for a bakery-quality dessert.
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Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Cinnamon Cupcakes
  • 1.5 cups All-Purpose Flour (180g)
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 0.5 tsp Salt
  • 3 large Very Ripe Bananas mashed
  • 0.5 cup Granulated Sugar (100g)
  • 0.25 cup Brown Sugar (55g), packed
  • 1 large Egg at room temperature
  • 0.5 cup Vegetable Oil (120ml)
  • 1 tsp Vanilla Extract
For the Cream Cheese Frosting
  • 8 oz Cream Cheese (226g), full-fat, softened
  • 0.5 cup Unsalted Butter (113g), softened
  • 4 cups Powdered Sugar (480g), sifted
  • 2 tsp Vanilla Extract
  • 1 pinch Salt
For the Toasted Candied Pecans
  • 0.5 cup Pecan Halves (60g)
  • 2 tbsp Granulated Sugar (30g)
  • 1 tbsp Water (15ml)

Equipment

  • 1 Muffin Pan
  • 1 Stand mixer or electric hand mixer
  • 1 Piping Bag with Star Tip
  • Mixing bowls

Method
 

Prepare the Toasted Candied Pecans
  1. Toast pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant. Remove, roughly chop, and set aside.
  2. In the same skillet, dissolve 2 tbsp sugar in 1 tbsp water. Simmer for 1-2 minutes to create a syrup. Add the chopped pecans, stir to coat completely, and spread on parchment paper to cool and harden.
Make the Banana Cupcakes
  1. Preheat oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. In a large bowl, mash the bananas. Whisk in granulated sugar, brown sugar, egg, oil, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Divide batter evenly among the liners, filling two-thirds full. Bake for 18-22 minutes, or until a skewer inserted comes out clean. Cool completely on a wire rack.
Whip the Cream Cheese Frosting
  1. In a large bowl, beat the softened cream cheese and butter on medium-high speed until smooth and creamy, about 2-3 minutes.
  2. On low speed, gradually add the sifted powdered sugar. Add vanilla and salt, then increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
Assemble the Cupcakes
  1. Transfer frosting to a piping bag with a star tip and pipe a thick swirl on each cooled cupcake.
  2. Lightly dust the frosting with ground cinnamon. Sprinkle the cooled, chopped candied pecans on top.

Notes

Use Room Temperature Ingredients: For the frosting to be smooth and lump-free, your butter and cream cheese MUST be softened to room temperature.
Don't Overmix the Batter: The key to a tender cupcake is a gentle hand. Mix only until the flour disappears.
Cool Cupcakes Completely: Never frost a warm cupcake! Even slightly warm cupcakes will melt the cream cheese frosting.
Sift Your Powdered Sugar: For the smoothest possible frosting, always sift your powdered sugar to remove any hard lumps.