Pecan Banana Cupcakes

Pecan Banana Cupcakes

8
Linda Kaye 0

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

Ingredients

1 h 20 m servings 415 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

8
  1. 9 Ratings

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You can call these cupcakes or muffins - we called them GOOD! With or without the frosting, these are keepers!

I tried this recipe today and it's delicious. The batter was so good that I wanted to eat it raw !! Best cupcakes I have ever made from over ripe bananas and will use it again and again !! Wou...

Delicious recipe! I had many people tell me this was the BEST banana bread / muffin they had ever had! So moist and flavorful! This is staying in my recipe box without question!