Banana-Pecan Cupcakes

Name: Banana-Pecan Cupcakes
Yield: makes 28
Ingredients: 3 cups sifted cake flour (not self-rising); 1 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon salt; 1 teaspoon ground cinnamon; 4 very ripe large bananas, mashed (about 2 cups); 3/4 cup buttermilk; 1/2 teaspoon pure vanilla extract; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 1/2 cups packed light-brown sugar; 3 large eggs, room temperature; 1 cup pecans (about 4 ounces), toasted (see page 323) and coarsely chopped; Caramel Buttercream (page 307)

January 24, 2012

Baking a batch of these ultra-moist cupcakes is a great way to use overripe bananas; keep a bunch in your freezer (unpeeled) and thaw when you’re ready to use. You can substitute walnuts for pecans, or leave the nuts out entirely. Caramel buttercream makes a satisfyingly sweet topping; cream-cheese frosting (page 303) and chocolate–sour cream frosting (page 311) are also good choices. Left unfrosted, the cupcakes can be enjoyed any time of day.

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