“Very tasty alternative to banana bread. My husband and kids like these with or without frosting!” - by Linda Kaye
Ingredients
Adjust Servings
Original recipe yields 2 dozen muffins
Directions
- 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
Amount Per Serving (24 total)
- Calories
- 415 cal
- 21%
- Fat
- 22.7 g
- 35%
- Carbs
- 51.4 g
- 17%
Based on a 2,000 calorie diet
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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"
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