Banana Cinnamon Pecan Cupcakes Recipe
Soft, moist, and spiced with warm cinnamon, these cupcakes are packed with banana flavor and crunchy pecans. Perfect for breakfast, dessert, or an afternoon snack, they’re easy to make and family-approved. Top them with cream cheese frosting or enjoy plain!
Ingredients
- 1 ½ cups mashed ripe bananas about 3 medium
- ½ cup vegetable oil or melted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk mashed bananas, oil, sugars, eggs, and vanilla until smooth.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Add dry ingredients to wet mixture and gently fold until just combined.
- Stir in chopped pecans.
- Divide batter evenly among cupcake liners (about ¾ full).
- Bake 18–20 minutes or until a toothpick inserted comes out clean.
- Cool completely before serving or frosting.
Notes
- Use very ripe bananas for maximum flavor.
- Pecans can be swapped with walnuts or omitted if preferred.
- Store cupcakes in an airtight container for up to 3 days