Pecan Banana Cupcakes

Ingredients

• 0.3 cup apple sauce 
• 2 teaspoons double-acting baking powder 
• 2 teaspoons baking soda 
• 3 cups bananas ripe mashed
• 1 cup brown sugar 
• 0.5 cup butter softened
• 0.5 cup canola oil 
• 4 cups confectioners' sugar 
• 8 ounce cream cheese softened
• 2  eggs 
• 2 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 1 cup pecans chopped
• 0.5 teaspoon salt 
• 2 teaspoons vanilla extract 
• 1 cup sugar white

Equipment

• bowl
• oven
• wire rack
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place muffin liners into two 12-cup muffin tins.
3. 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.
4. Add eggs, one at a time, until fully incorporated. Stir in canola oil and applesauce; mix well.
5. 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.
6. 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.
7. 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.