May 21, 2014

Banana-Pecan Cupcakes

I baked Banana Pecan Cupcakes for my co-worker Stacey's birthday. I wanted to try something different other than red velvet cupcakes! This recipe was adapted from Martha Stewart

This goes well with cream cheese frosting or caramel buttercream


  • 3 cups cake flour
  • 1.5 teaspoons baking powder
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 4 bananas, preferably ripe and mashed
  • 3/4 cup buttermilk - if you don't have buttermilk get 3/4 cup milk and 1 teaspoon of lemon juice and let stand for 5 minutes.
  • 1/2 teaspoon vanilla extract
  • 3/4 cup unsalted butter, at room temperature
  • 1.5 cups brown sugar
  • 3 large eggs at room temperature
  • 3/4 cup peacons
Choose to ice with cream cheese frosting or caramel buttercream.


 1. Designate a bowl for "dry ingredients", in this bowl combine flour, baking soda, baking powder, salt and cinnamon.

2. In a "wet ingredients" bowl or pot, whisk together bananas, buttermilk and vanilla. 

3. Now in an electric mixer, whip butter on medium speed until fluffy, then add brown sugar and mix.

4. Add eggs one at a time until well combined.

5. Once well combined, put in half the "dry ingredients" flour batch, and alternate with the banana mixture:

6. Mix until you get a consistency like below. Mix in pecans and stir by hand.

7. Spoon the batter into lined cupcake cups and place in oven that has been preheated to 350 degrees.

8. Bake for 20 minutes or until a cake tester comes back clean. Cool and then frost:

Bon app├ętit!
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