Banana Pecan Cupcakes with Brown Sugar Cream Cheese Frosting
For the cupcakes
3 cups sifted cake flour
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
4 very ripe large bananas, mashed
3/4 cup buttermilk
1/2 tsp vanilla
3/4 cup unsalted butter, room temperature
1 1/2 cups packed light brown sugar
3 eggs, room temperature
1 cup pecans, toasted and coarsely chopped
Toast the pecans: Spread nuts evenly on a rimmed baking sheet. Bake at 350 degrees, stirring occasionally, until fragrant, for 8-10 minutes. Watch carefully so you don't burn them. Let nuts cool completely.
Whisk together cake flour, baking soda, baking powder, salt, and cinnamon. In another bowl, whisk together mashed bananas, buttermilk, and vanilla.
Cream butter and brown sugar at medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in pecans by hand.
Divide batter evenly among paper-lined muffin tins, filling each about three-quarters full. Bake, rotating tins halfway through, until toothpick inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be store overnight at room temperature, or frozen up to 2 months, in airtight containers.
For the frosting
1 stick unsalted butter, room temperature
8 oz cream cheese, room temperature
1 cup packed light brown sugar
Beat butter, cream cheese, and brown sugar on medium-high speed until smooth. Use immediately, or refrigerate up to 3 days in airtight container. Before using, bring to room temperature, and beat on low speed until smooth.
Spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.
Source: recipes from Martha Stewart's Cupcakes