Pecan Banana Cupcakes4 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 1 hr 20 min
“Very tasty alternative to banana bread. My husband and kids like these with or without frosting!” - by Linda Kaye
Original recipe yields 2 dozen muffins
- 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.
Amount Per Serving (24 total)
- 415 cal
- 22.7 g
- 51.4 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"You can call these cupcakes or muffins - we called them GOOD! With or without the frosting, these are keepers!..." See more"
"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 !! Wouldn't ..." See moredo a thing to change it !! Thank you, Linda, for sharing it with us !! Dorie"
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