Banana Pecan Cupcakes

Makes 9
From “Martha Stewart Cupcakes”

Ingredients:

1 c sifted cake flour (not self rising)
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/3 tsp cinnamon
2/3 c mashed very ripe bananas (1 1/3 bananas)
1/4 c buttermilk
1/4 tsp vanilla extract
1/2 stick butter, room temperature
1/2 c packed brown sugar
1 egg, room temperature
1/3 c pecans, toasted, chopped

Directions:

  1. Preheat oven to 350 F.
  2. Put paper liners in muffin tins.
  3. Mix butter and sugar. Add eggs. Add buttermilk, bananas and vanilla.
  4. Add dry ingredients. Fold in pecans.
  5. Fill muffin cups 3/4 full.
  6. Bake 20 min.
  7. Cool. Can be frozen for 2 mo in airtight containers.
  8. Frost. Enjoy!
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