Description
Deliciously moist banana cupcakes with a hint of cinnamon and crunchy pecans, topped with rich cream cheese frosting.
Ingredients
Scale
For the Crust:
- 1 cup mashed ripe bananas
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and mashed bananas.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually mix the dry ingredients into the banana mixture. Stir in chopped pecans. Divide batter evenly among cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, then mix in vanilla extract. Frost cupcakes once they are completely cooled.
Notes
You can customize the seasonings to taste.