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 caloriescarbohydrate: 51.4 gcholesterol: 56.4 mgfat: 22.7 gfiber: 1.4 gprotein: 3.7 gsaturatedFat: 9.8 gservingSize: -sodium: 312.8 mgsugar: 39.8 gtransFat: : -unsaturatedFat: : -
Directions Pecan Banana Cupcakes
Directions
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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.