PECAN BANANA CUPCAKES

Pecan Banana Cupcakes image

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

Provided by Linda Kaye

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 19

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 312.8 mg, Sugar 39.8 g