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A golden-brown Banana Cinnamon Pecan Cupcake topped with a whole pecan and crushed butter pecans.

Banana Cinnamon Pecan Cupcakes: The Ultimate Moist & Nutty Treat

These Banana Cinnamon Pecan Cupcakes feature a moist, golden-brown banana base studded with toasted pecans, topped with a thick swirl of tangy cream cheese frosting and a cinnamon dusting.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Breakfast, Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Ingredients
  • 2.5 cups all-purpose flour 300g
  • 1 tsp ground cinnamon 5g
  • 1 tsp baking powder
  • 0.5 cup unsalted butter 115g, melted
  • 3 large bananas overripe, mashed (approx 360g)
  • 1 cup chopped pecans 125g, toasted
  • 8 oz cream cheese 225g, softened block
  • 4 cups powdered sugar 480g
  • 12 whole pecan halves toasted for garnish

Equipment

  • 1 12-cup muffin tin Lined with parchment liners
  • 1 Large piping bag With a wide round tip

Instructions
 

Preparation
  1. Preheat oven to 350°F (175°C). Toast all pecans on a baking sheet for 5-7 minutes until fragrant.
  2. Mash bananas and whisk with melted butter, sugars, and eggs. Fold in dry ingredients and chopped pecans.
Baking and Frosting
  1. Fill liners 3/4 full and bake for 18-22 minutes until golden brown. Cool completely.
  2. Whip cream cheese, butter, and sugar until thick. Pipe swirls, dust with cinnamon, and top with a whole pecan and crushed butter pecans.

Notes

Ensure all dairy is room temperature for a smooth frosting.
Toast pecans first to intensify the nutty flavor.
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