Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup buttermilk
- ½ cup chopped pecans, lightly toasted
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Extra chopped pecans for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Add the mashed bananas and mix until just combined. The mixture may look slightly curdled, which is normal.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Gently fold in the toasted chopped pecans.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition. Mix in the vanilla extract and a pinch of salt.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Garnish with extra chopped pecans if desired.
Notes
Ensure your bananas are very ripe (with plenty of brown spots) for the best flavor and moisture. Room temperature ingredients for both cupcakes and frosting are crucial for a smooth, uniform batter and creamy frosting. Avoid overmixing the cupcake batter, as this can lead to tough cupcakes. Always allow cupcakes to cool completely before frosting; otherwise, the frosting will melt.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 45g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg