Banana Cinnamon Pecan Cupcakes with Cream Cheese Frosting

Delightful banana cinnamon pecan cupcakes topped with creamy and tangy cream cheese frosting, perfect for any occasion.

Scale

3 medium ripe bananas

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup unsalted butter, softened

2 large eggs

1 ¾ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup pecans, chopped

1 teaspoon vanilla extract

8 oz cream cheese, softened

3 cups powdered sugar

1–2 tablespoons heavy cream or milk

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Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
Mash the ripe bananas until smooth.
Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs, mashed bananas, and vanilla extract, mixing until well combined.
Whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
Fold in the chopped pecans.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Beat the softened cream cheese and any remaining butter until smooth. Gradually add powdered sugar and mix until well combined. If needed, add heavy cream or milk to achieve desired consistency.
Frost each cooled cupcake generously with cream cheese frosting.

Be careful not to overmix the batter to avoid tough cupcakes. Allow cupcakes to cool completely before frosting.