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:

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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