Pecan Banana Cupcakes recipe

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Ingredients

½ cup butter
1 (8 ounce) package cream cheese, softened
1 cup brown sugar
1 cup white sugar
2 eggs
½ cup canola oil
⅓ cup applesauce
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
3 cups mashed ripe bananas
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract

Nutrition Info

415 calories
carbohydrate: 51.4 g
cholesterol: 56.4 mg
fat: 22.7 g
fiber: 1.4 g
protein: 3.7 g
saturatedFat: 9.8 g
servingSize: -
sodium: 312.8 mg
sugar: 39.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place muffin liners into two 12-cup muffin tins.

  2. Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy and smooth, slowly beat in brown sugar and white sugar until light and fluffy. Add eggs, one at a time, until fully incorporated. Stir in canola oil and applesauce, mix well. Mix in flour, baking soda, baking powder, cinnamon, and salt until just combined. Stir in bananas and 1 teaspoon vanilla extract, fold in pecans. Fill muffin liners 2/3 full with batter.

  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 28 to 33 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  4. Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy, mix in confectioners' sugar and 2 teaspoons vanilla extract until frosting is smooth. Frost the cooled cupcakes.

Recipe Yield

2 dozen muffins

Recipe Note

Very tasty alternative to banana bread. My husband and kids like these with or without frosting!

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