Irresistible Banana Cinnamon Pecan Cupcakes
These pressure cooker banana cinnamon pecan cupcakes are irresistibly moist, warmly spiced, and ready in a flash—perfect for a cozy dessert with minimal fuss.
Equipment
- 1 Pressure cooker
- 1 Muffin tin
- 1 Mixing bowls
Ingredients
Main Ingredients
- 2 ripe bananas mashed
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each. Then stir in vanilla and mashed bananas.
- Fold in the dry ingredients until just combined.
- Gently fold in sour cream and chopped pecans.
- Spoon batter into liners, about two-thirds full. Place muffin tin on trivet inside pressure cooker with 1 cup water.
- Seal cooker, cook on high pressure for 12 minutes, then quick release. Let cool before serving.
Notes
Store leftover cupcakes in an airtight container. You can also wrap and freeze them for later snacking!