Banana-Pecan Cupcakes Recipe

Name: Banana-Pecan Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted cake flour (not self-rising); 1 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon salt; 1 teaspoon ground cinnamon; 4 very ripe large bananas, mashed (about 2 cups); 3/4 cup buttermilk; 1/2 teaspoon pure vanilla extract; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 1/2 cups packed light-brown sugar; 3 large eggs, room temperature; 1 cup pecans (about 4 ounces), toasted (see page 323) and coarsely chopped; Caramel Buttercream (page 307)

Servings: persons

3 cups sifted cake flour (not self-rising)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
4 very ripe large bananas, mashed (about 2 cups)
3/4 cup buttermilk
1/2 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
3 large eggs, room temperature
1 cup pecans (about 4 ounces), toasted (see page 323) and coarsely chopped
Caramel Buttercream (page 307)

1
Preheat oven to 350F.
2
Line standard muffin tins with paper liners.
3
Whisk together cake flour, baking soda, baking powder, salt, and cinnamon.
4
In another bowl, whisk together bananas, buttermilk, and vanilla.
5
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
6
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
7
Reduce speed to low.
8
Add flour mixture in two batches, alternating with banana mixture, and beating until just combined after each.
9
Stir in pecans by hand.
10
Divide batter evenly among lined cups, filling each three-quarters full.
11
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
12
Transfer tins to wire racks to cool completely before removing cupcakes.
13
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
14
To finish, use a small offset spatula to spread cupcakes with buttercream.
15
Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

1642

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups sifted cake flour (not self-rising), 1 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, 3/4 teaspoon salt, and more.

Yes, Banana-Pecan Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Pecan Cupcakes

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