For extra moist cupcakes, use bananas that are very ripe – almost black. Toast the pecans before chopping them for an even nuttier flavor. Be careful not to overmix the batter, as this can result in tough cupcakes. If you don't have muffin liners, grease and flour the muffin tins thoroughly. For a lighter frosting, reduce the amount of confectioners' sugar. These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Pecan Banana Cupcakes
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 20 mins
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SERVING24 People
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VIEWS36
A delightful twist on classic banana bread, these cupcakes are moist, flavorful, and studded with crunchy pecans. Enjoy them unfrosted for a comforting treat or topped with a luscious cream cheese frosting for a touch of decadence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol56 mg
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Fiber1 g
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Protein4 g
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Saturated Fat10 g
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Sodium313 mg
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Sugar40 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. (5 minutes)
02 Step
Recipe View In a large bowl, beat together 1/2 cup softened butter and 1 package softened cream cheese until smooth and creamy. Gradually beat in the brown sugar and granulated sugar until light and fluffy. (5 minutes)
03 Step
Recipe View Beat in the eggs one at a time, then stir in the canola oil and applesauce until well combined. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
05 Step
Recipe View Stir in the mashed bananas and 1 teaspoon vanilla extract. Gently fold in the chopped pecans. (3 minutes)
06 Step
Recipe View Fill the muffin liners about 2/3 full with batter. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 28 to 33 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. (30 minutes)
08 Step
Recipe View Let the cupcakes cool in the muffin tins for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
09 Step
Recipe View To make the cream cheese frosting: In a large bowl, beat together 1/2 cup softened butter and 1 package softened cream cheese until smooth and creamy. Gradually beat in the confectioners' sugar and 2 teaspoons vanilla extract until the frosting is smooth and fluffy. (5 minutes)
10 Step
Recipe View Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting.
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Freddy Dickinson
Jun 26, 2025These cupcakes are amazing! The perfect balance of banana and pecan flavors.
Antonietta Dickens
Apr 5, 2025The recipe was easy to follow and the cupcakes turned out perfectly.
Tillman Ebertschimmel
Mar 25, 2025The cream cheese frosting is so creamy and delicious. I will definitely make these again!
Darrel Hahn
Jan 3, 2025My kids loved these cupcakes! They were gone in minutes.
Santos Upton
Dec 14, 2024I added a pinch of nutmeg to the batter and it was a great addition!