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!"
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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

Most helpful critical review

actually tasted good but every one of the 110 mini cupcakes sunk in the middle and stuck to the paper liners hopeless waste of all those great ingredients

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!

Great muffins 5star

I barely bake and I never leave reviews on this site, but this recipe is one of the best things I have ever made. The muffins are so moist and tasty. I love when I get a bite of the pecans.

These are the best. Recipe was followed as written and it was very easy and very, very good.

actually tasted good but every one of the 110 mini cupcakes sunk in the middle and stuck to the paper liners hopeless waste of all those great ingredients

This recipe is a KEEPER! I made these, took them to work, and my co-workers all thought I was some wonderful baker! My husband LOVES them too! And the icing.....to die for!