Description
Delicious cupcakes made with ripe bananas, warm cinnamon, crunchy pecans, and topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- For frosting: 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the mashed bananas, eggs, and vanilla extract; mix well.
- In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For the frosting: Beat the softened cream cheese and butter until smooth, then add powdered sugar and vanilla extract; beat until creamy.
- Frost the cooled cupcakes and serve.
Notes
Store in an airtight container for up to 3 days. Ensure bananas are ripe for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 3g