Ingredients
24
24 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 415
- Carbohydrate: 51g
- Fat: 23g
- Fiber: 1g
- Protein: 4g
- Sugar: 40g
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