If you love warm spices, soft banana-filled bakes, and the sweet tang of cream cheese frosting, these Irresistible Banana Cinnamon Pecan Cupcakes will become your new favorite treat. They combine the comforting flavors of banana bread with the delicate texture of a cupcake, creating a dessert that’s moist, tender, and topped with a cinnamon-spiced swirl of frosting. Perfect for fall gatherings, breakfast treats, holiday baking, or anytime you crave something sweet and cozy.
Why You’ll Love These Banana Cinnamon Pecan Cupcakes
These cupcakes are the ideal balance of soft, fluffy, and flavorful. The ripe banana blends beautifully with cinnamon and vanilla, giving the cupcakes a naturally sweet and warm taste. Sour cream adds moisture, ensuring a tender crumb every time, while chopped pecans add a delightful crunch. The cream cheese frosting enhances the flavors with its creamy, tangy sweetness and a hint of extra cinnamon for depth.
Whether you’re baking for a family gathering, special celebration, or simply treating yourself, these cupcakes deliver bakery-style results with minimal effort. They’re also incredibly customizable—add chocolate chips, swap nuts, or adjust spices to your liking.
Ingredients You’ll Need
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ripe banana, mashed
- ½ cup chopped pecans
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ cup chopped pecans (for garnish)
How to Make Banana Cinnamon Pecan Cupcakes (Step-by-Step)
Step 1 — Preheat & Prep the Pan
Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to help the cupcakes bake evenly and release cleanly.
Step 2 — Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. This distributes the leaveners so every cupcake rises evenly.
Step 3 — Combine Wet Ingredients
In a separate bowl, mix the softened butter, eggs, vanilla, sour cream, and mashed banana. Use an electric mixer or whisk until the mixture is smooth and creamy.
Step 4 — Bring the Batter Together
Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing to keep your cupcakes light and fluffy.
Step 5 — Add Pecans
Stir in the chopped pecans until evenly distributed.
Step 6 — Fill & Bake
Scoop the batter into cupcake liners, filling each about two-thirds full. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
Step 7 — Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla, mixing until creamy and fluffy.
Step 8 — Frost & Garnish
Pipe or spread the frosting onto cooled cupcakes. Top with chopped pecans for a beautiful finish.
Tips & Variations
- Make them extra cozy: Add nutmeg or allspice for deeper fall flavor.
- Nut-free option: Leave out the pecans or replace them with chocolate chips.
- Extra banana flavor: Add an additional ½ mashed banana, but reduce sour cream by 2 tablespoons.
- Perfect frosting swirl: Chill the frosting for 10 minutes before piping.
- Healthier twist: Replace ¼ cup sugar with maple syrup and reduce powdered sugar in frosting.
Irresistible Banana Cinnamon Pecan Cupcakes
- Total Time: 35
- Yield: 12 cupcakes 1x
Description
These Banana Cinnamon Pecan Cupcakes are warm, soft, and full of cozy banana bread flavor. Each cupcake is spiced with cinnamon, filled with crunchy pecans, and topped with a creamy cinnamon cream cheese frosting—perfect for fall baking, holidays, or anytime you want a comforting treat.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 ripe banana, mashed
1/2 cup chopped pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans (for garnish)
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the softened butter, eggs, vanilla, sour cream, and mashed banana until smooth.
4. Pour the wet mixture into the dry ingredients and fold gently until just combined.
5. Fold in the chopped pecans until evenly distributed.
6. Divide the batter into cupcake liners, filling each about two-thirds full.
7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool cupcakes completely on a wire rack before frosting.
9. To make the frosting, beat cream cheese and butter until smooth.
10. Add powdered sugar, vanilla, and cinnamon; beat until creamy.
11. Frost the cooled cupcakes and garnish with chopped pecans.
Notes
Do not overmix the batter to keep the cupcakes fluffy.
Use room-temperature butter and cream cheese for a smoother frosting.
Replace pecans with chocolate chips for a nut-free option.
Store frosted cupcakes in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28
- Sodium: 190
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 55
Serving Ideas & Storage
Serve these cupcakes at breakfast brunches, baby showers, fall gatherings, or as a sweet afternoon treat. They pair wonderfully with chai tea, hot chocolate, or a warm latte.
Storage:
- Room temperature: 1 day (unfrosted)
- Refrigerator: 3–4 days in an airtight container (frosted)
- Freezer: Freeze unfrosted cupcakes up to 3 months
Nutrition Facts (Per Cupcake)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 3g |
| Carbs | 38g |
| Fat | 16g |
| Fiber | 1g |
| Sodium | 190mg |
Final Thoughts
These Banana Cinnamon Pecan Cupcakes deliver all the warm, comforting flavors of banana bread—elevated with spices, crunch, and a creamy frosting that ties everything together. Soft, sweet, and beautifully textured, they’re the kind of cupcake you’ll want to bake for every season.