Banana Pecan Cupcake

Baking a batch of this super moist cupcakes is a great way to use those overripe bananas. Left unfrosted, these cake can be enjoyed anytime of the day.  I have also added pecans but can be substituted with any kind of nut you have on hand.

Ingredients

3 cups sifted cake flour

1 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 tsp ground cinnamon

2 cup mashed banana

3/4 cup buttermilk ( if no buttermilk..substitute every 1 cup of milk + 1 tbsp lemon juice and leave it for 

                               couple of minutes)

1/2 tsp vanilla essence

3/4 cup ( 1 1/2 stick) unsalted butter

1 1/2 cup packed light brown sugar

3 eggs

1 cup pecans

Method

• Preheat oven to 350 degrees. Line muffin pan with paper liner. Sift flour, baking soda, baking powder,cinnamon and salt in a bowl.
• Mix the buttermilk, mashed banana and vanilla in a seperate bowl.
• Cream butter and brown sugar until pale and fluffy. Add eggs one at a time. Scrape down sides of the bowl and beat till all is incorporated.
• Alternate flour and milk mixture and beat throughly. Stir in the pecan by hand.
• Divide batter evenly among lined cups, filling each three quarter full. Bake for about 15-20 minutes. Check oven temperature since it varies.
• Transfer to wire rack to cool completely. Cupcakes can be stored overnight at room temperature or freeze for up to 2 months in airtight container. 
• To finish, use a small spatula to spread the frosting or just use a tip and piping bag. I used a tip 1M for the above. After frosting it can be refrigerated up to 3 days. Bring to room temperature before serving.

Note : This recipe can be halved.

I have also sprinkled cinnamon powder on top.

As you can see, the cake is super moist