Pecan Banana Cupcakes

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

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.