Banana Pecan Cupcakes with Brown Butter Frosting

Get ready to discover your new favorite dessert: the ultimate Banana Pecan Cupcakes. This recipe transforms humble ingredients into a truly unforgettable treat. We’re talking incredibly moist, tender banana cupcakes packed with crunchy, toasted pecans, all crowned with a luscious brown butter cream cheese frosting. It’s a bakery-quality dessert you can easily make in your own kitchen. Whether you’re baking for a special occasion or just craving something sweet, these cupcakes are guaranteed to impress.

This isn’t just another banana cupcake recipe. We focus on techniques that build deep, rich flavor at every step. From using perfectly overripe bananas to toasting the pecans and browning the butter for the frosting, each detail contributes to a truly spectacular result. Prepare for rave reviews!

Why You’ll Love This Banana Pecan Cupcakes Recipe

• Incredibly Moist & Tender: The combination of ripe bananas and buttermilk creates a cupcake crumb that is exceptionally soft and stays moist for days.
• Rich, Nutty Flavor: Toasting the pecans before adding them to the batter unlocks their deep, nutty flavor, providing a perfect textural contrast to the soft cupcake.
• Irresistible Brown Butter Frosting: The frosting is the star of the show! Browning the butter adds a complex, nutty, and caramelized flavor that perfectly complements the banana and pecans. It’s a game-changer.
• Simple to Make: The instructions are straightforward and easy to follow, making this recipe accessible even for beginner bakers. You’ll achieve professional results with minimal fuss.

Ingredients You’ll Need

For the Banana Pecan Cupcakes

• All-Purpose Flour: Provides the structure for our cupcakes.
• Baking Soda: Gives the cupcakes a beautiful lift.
• Salt: Balances the sweetness and enhances all the other flavors.
• Cinnamon & Nutmeg: Warm spices that pair beautifully with banana and pecan.
• Unsalted Butter: Use softened butter for a smooth, well-incorporated batter.
• Granulated & Brown Sugar: A mix of both sugars provides the best flavor and moisture.
• Eggs: Make sure they are at room temperature to help them mix evenly into the batter.
• Vanilla Extract: Pure vanilla extract adds the best flavor.
• Very Ripe Bananas: The key to incredible banana flavor! The bananas should be heavily speckled or even black.
• Buttermilk: The acidity in buttermilk creates a wonderfully tender crumb. Room temperature is best.
• Toasted Pecans: Chopped and toasted to bring out their nutty aroma.

For the Brown Butter Cream Cheese Frosting

• Unsalted Butter: This will be browned to create the base of our frosting.
• Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a lump-free frosting.
• Powdered Sugar: Sift it to ensure your frosting is perfectly smooth.
• Vanilla Extract: Enhances the sweet, caramelized notes.
• Salt: A pinch of salt cuts through the richness.

Step-by-Step Instructions

1. Prepare for Baking

First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Toasting the pecans is a crucial first step for flavor. Spread the chopped pecans on a small baking sheet and bake for 5-7 minutes, or until they are fragrant. Set them aside to cool completely.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Combining these first ensures they are evenly distributed throughout the batter, which is key for a consistent rise and flavor. For a recipe that uses a similar spice profile, check out this delicious Cinnamon Streusel Bread.

3. Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened unsalted butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy. This usually takes about 3-4 minutes. This step incorporates air into the batter, which helps create a light cupcake texture.

4. Add Wet Ingredients

Next, add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. In a separate small bowl, mash the very ripe bananas with a fork until they are mostly smooth with a few small lumps remaining. Add the mashed bananas and the buttermilk to the creamed butter mixture, mixing on low speed until just combined. Don’t worry if the batter looks a little curdled at this point; it will come together when you add the dry ingredients.

5. Combine and Bake

Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed until just a few streaks of flour remain. Be careful not to overmix. Gently fold in the cooled, toasted pecans with a spatula. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. For another nutty dessert, give this Pecan Pie Cheesecake a try.

How to Make Brown Butter Cream Cheese Frosting

While the cupcakes cool, prepare the frosting. First, make the brown butter. Melt the butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan occasionally, as the butter foams and crackles. Watch closely as brown specks begin to form at the bottom and it smells nutty. Immediately pour the brown butter, including the specks, into a heatproof bowl and let it cool completely until it solidifies. This can be sped up in the refrigerator.

Once the brown butter is solid, add it to a mixing bowl with the softened cream cheese. Beat on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until it’s incorporated, then increase the speed to medium-high and beat until light and fluffy. Mix in the vanilla extract and salt. If you love cheesecakes, you should also try our famous Cookie Dough Cheesecake.

Decorating Your Cupcakes

Ensure your cupcakes are completely cool before frosting them, otherwise, the frosting will melt. You can spread the frosting on with an offset spatula for a rustic look or pipe it on using a piping bag fitted with a decorative tip like a Wilton 1M. For a beautiful finishing touch, garnish each cupcake with a sprinkle of finely chopped toasted pecans or a whole pecan half.

Tips for the Best Banana Pecan Cupcakes

• Use Overripe Bananas: This is the most important tip for intense banana flavor. The darker the peel, the sweeter and more flavorful the banana will be.
• Room Temperature Ingredients: Using room temperature butter, eggs, and buttermilk helps the ingredients emulsify, creating a smoother batter and a more uniform crumb.
• Do Not Overmix: Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cupcakes.
• Toast the Pecans: Don’t skip this step! Toasting the nuts deepens their flavor and makes them crunchier, adding a wonderful textural element to the cupcakes.

Storing Your Cupcakes

Due to the cream cheese frosting, these Banana Pecan Cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for up to 4 days. For the best taste and texture, let them sit at room temperature for about 20-30 minutes before serving to allow the frosting and cake to soften slightly.

Frequently Asked Questions About Banana Pecan Cupcakes

The Perfect Sweet Treat

This recipe for Banana Pecan Cupcakes with Brown Butter Frosting is a true delight, perfect for any occasion that calls for a special treat. The combination of moist banana cake, crunchy nuts, and nutty, tangy frosting is simply irresistible. Give this recipe a try and let me know what you think in the comments below. Don’t forget to save it to your favorite board on Pinterest!

Banana Pecan Cupcakes Recipe

Banana Pecan Cupcakes with Brown Butter Frosting

The best Banana Pecan Cupcakes recipe! These incredibly moist cupcakes are packed with toasted pecans and topped with an irresistible brown butter cream cheese frosting. A truly unforgettable, bakery-quality dessert you can make at home.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Banana Pecan Cupcakes

• 1.5 cups all-purpose flour spooned and leveled
• 1 tsp baking soda
• 0.5 tsp salt
• 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.5 cup unsalted butter softened to room temperature
• 0.5 cup granulated sugar
• 0.5 cup packed light brown sugar
• 2 large eggs room temperature
• 1 tsp pure vanilla extract
• 1.5 cups mashed very ripe bananas about 3 medium bananas
• 0.25 cup buttermilk room temperature
• 0.75 cup chopped pecans toasted

For the Brown Butter Cream Cheese Frosting

• 0.5 cup unsalted butter
• 8 oz full-fat block cream cheese softened to room temperature
• 3 cups powdered sugar sifted
• 1 tsp vanilla extract
• 0.125 tsp salt

Equipment

• 1 12-cup muffin tin
• 1 Electric mixer (stand or hand)
• Mixing Bowls

Instructions

 

Make the Cupcakes

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. Set aside to cool.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each. Mix in the vanilla. On low speed, mix in the mashed bananas and buttermilk until just combined.
5. Add the dry ingredients in two additions, mixing on low speed until just combined. Do not overmix. Fold in the cooled, toasted pecans.
6. Divide batter evenly among the liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a skewer inserted into the center comes out clean.
7. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Frosting and Decorate

1. Melt butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until brown specks form and it smells nutty. Immediately pour into a heatproof bowl and cool until solid.
2. In a mixing bowl, beat the solidified brown butter and softened cream cheese until smooth. Gradually beat in the sifted powdered sugar until incorporated.
3. Increase speed to medium-high and beat until light and fluffy. Mix in the vanilla and salt.
4. Once cupcakes are completely cool, frost them as desired. Garnish with additional chopped pecans.

Notes

Using Overripe Bananas: The darker the banana peel, the sweeter and more intense the banana flavor will be in your cupcakes. It's the secret to the best flavor!
Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smooth, cohesive batter and a tender final cupcake.
Storage: Store cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 20 minutes before serving.