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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Very tasty alternative to banana bread. My husband and kids like these with or without frosting! Ingredients:
1/2 cup butter |
1 (8 ounce) package cream cheese, softened |
1 cup brown sugar |
1 cup white sugar |
2 eggs |
1/2 cup canola oil |
1/3 cup applesauce |
2 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 tablespoon ground cinnamon |
1/2 teaspoon salt |
3 cups mashed ripe bananas |
1 teaspoon vanilla extract |
1 cup chopped pecans |
frosting |
1/2 cup butter, softened |
1 (8 ounce) package cream cheese, softened |
4 cups confectioners' sugar |
2 teaspoons vanilla extract |
Directions:
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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