Banana Cinnamon Pecan Cupcakes Recipe
Looking for a delicious treat? Try this Banana Cinnamon Pecan Cupcakes Recipe! These cupcakes are soft, moist, and full of flavor.
Equipment
- Mixing bowls (2 large ones)
- Measuring cups and spoons
- Muffin tin (12 cups)
- Hand mixer or whisk
- Paper cupcake liners
- Rubber spatula
- Cooling rack
Ingredients
- 3 ripe bananas mashed
- 1½ cups all-purpose flour
- 1 cup sugar
- ½ cup butter softened
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ¼ cup milk
Instructions
- Set oven to 350°F (175°C).
- Line your muffin tin with paper liners.
- This prevents sticking.
- Peel and mash bananas in a bowl.
- Use a fork for this.
- Make sure no large lumps remain.
- Beat butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in mashed bananas and vanilla.
- Stir until well combined.
- Mix flour, baking soda, cinnamon, and salt.
- Do this in a separate bowl.
- Whisk them together well.
- Add dry ingredients to wet mixture.
- Pour in the milk too.
- Fold gently with a spatula.
- Don't overmix the batter.
- Stir in chopped pecans.
- Spoon batter into cupcake liners.
- Fill each about two-thirds full.
- Bake for 18-20 minutes.
- Insert a toothpick to check doneness.
- It should come out clean.
- Remove from oven carefully.
- Let cupcakes cool for 5 minutes.
- Transfer to a cooling rack.
Notes
- Use very ripe bananas for maximum sweetness.
- Room temperature ingredients mix better together.
- Don't overmix your batter ever.
- This keeps cupcakes soft and fluffy.
- Toast pecans before adding for extra flavor.
- Add a cream cheese frosting if desired.
- Store cupcakes in an airtight container.
- They stay fresh for 3 days.