Description
Moist banana cupcakes swirled with warm cinnamon and topped with creamy frosting and toasted pecans.
Ingredients
Scale
- 3 ripe bananas
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- Cream cheese frosting (cream cheese, butter, powdered sugar)
Instructions
- Preheat oven to 350°F (175°C) and line your cupcake tin.
- Mash bananas; cream butter and sugar until fluffy, then beat in eggs and vanilla.
- Whisk flour, baking powder, baking soda, and cinnamon together; fold into the wet mixture.
- Stir in mashed bananas and a handful of chopped pecans.
- Fill liners ⅔ full and bake for 20–23 minutes; cool completely.
- Pipe creamy frosting onto cooled cupcakes in soft swirls.
- Top generously with chopped toasted pecans.
Notes
- Ensure bananas are ripe for maximum sweetness.
- To toast pecans, bake them in the oven for a few minutes until fragrant.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20–23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg