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A single moist banana cupcake with pecans, shown beside a bowl of ripe bananas and chopped nuts, highlighting the fresh ingredients.

Banana Pecan Cupcakes with Cream Cheese Frosting

The best Banana Pecan Cupcakes recipe! These super moist cupcakes are packed with sweet banana, toasted pecans, and topped with a tangy, easy-to-make cream cheese frosting. The perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 0.5 tsp Ground Cinnamon
  • 0.25 tsp Salt
  • 0.5 cup Unsalted Butter softened
  • 0.5 cup Light Brown Sugar packed
  • 0.5 cup Granulated Sugar
  • 2 Large Eggs room temperature
  • 1.5 cups Mashed Ripe Bananas about 3 medium bananas
  • 0.25 cup Sour Cream room temperature
  • 1 tsp Vanilla Extract
  • 0.75 cup Pecans toasted and chopped
  • 8 oz Cream Cheese full-fat, softened
  • 0.5 cup Unsalted Butter softened
  • 3 cups Powdered Sugar sifted
  • 1 tsp Vanilla Extract
  • 1 pinch Salt

Equipment

  • 1 12-cup muffin tin
  • 1 Electric mixer
  • 2 Mixing Bowls

Instructions
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool, then chop coarsely.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the softened butter and both sugars with an electric mixer until light and fluffy (about 2-3 minutes).
  4. Beat in the eggs one at a time. Mix in the mashed bananas, sour cream, and vanilla extract.
  5. On low speed, gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix. Fold in the toasted pecans.
  6. Divide batter evenly among the liners, filling each about 2/3 full. Bake for 20-22 minutes, or until a skewer inserted into the center comes out clean.
  7. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and beat until combined. Mix in the vanilla extract and salt. Beat until light and fluffy.
  9. Once cupcakes are completely cool, frost as desired. Garnish with extra toasted pecans if you like.

Notes

Ensure all your dairy ingredients (butter, eggs, sour cream, cream cheese) are at room temperature for the smoothest batter and frosting.
Do not skip toasting the pecans! It makes a world of difference in the final flavor.
Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days.
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