Ingredients
Ingredients:
For the Cupcakes:
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1 ½ cups ripe bananas (mashed, about 3 medium bananas)
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 ½ tsp ground cinnamon
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½ tsp ground nutmeg (optional)
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½ cup unsalted butter (softened)
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1 cup granulated sugar
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½ cup light brown sugar (packed)
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain Greek yogurt
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¾ cup chopped pecans (toasted if desired)
For the Cream Cheese Frosting:
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8 oz cream cheese (softened)
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½ cup unsalted butter (softened)
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3 ½ to 4 cups powdered sugar (sifted)
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1 ½ tsp vanilla extract
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Pinch of salt
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¼ tsp ground cinnamon (optional)
For Garnish:
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Extra chopped pecans
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Cinnamon dust (optional)
Instructions
Preparation:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant. Allow them to cool before chopping.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). You can use a hand or stand mixer on medium speed.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add the mashed bananas and mix until fully incorporated. Then add the sour cream or yogurt and mix just until combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix. Fold in the chopped pecans using a spatula.
Spoon the batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
In a clean bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, ½ cup at a time, beating on low until fully incorporated. Add vanilla extract, a pinch of salt, and cinnamon (if using). Beat on high for 2-3 minutes until fluffy.
Once the cupcakes are completely cool, frost with the cream cheese frosting using a piping bag or spatula. Top generously with extra chopped pecans and a dusting of cinnamon for extra flair.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~350 kcal
- Sodium: ~180mg
- Protein: 4–5g