Irresistible Banana Cinnamon Pecan Cupcakes 😋🧁🍌

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Irresistible Banana Cinnamon Pecan Cupcakes 😋🧁🍌
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
    • 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
Directions:
    • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
    • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
    • Add the softened butter, eggs, vanilla extract, sour cream, and mashed banana to the dry ingredients. Beat until smooth and well combined.
    • Fold in the chopped pecans.
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
    • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
    • For the frosting, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, and beat until smooth.
    • Frost the cooled cupcakes with the cream cheese frosting and sprinkle with chopped pecans for garnish.
    • Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    • Kcal: 370 kcal | Servings: 12 cupcakes

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