Tuesday, February 22, 2011

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.


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

  • 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

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