Description
Moist banana cupcakes topped with crunchy pecans, perfect for a delightful snack or dessert.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/4 cup sour cream
- 1/2 cup chopped pecans
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Mix in the mashed bananas and sour cream.
- Gently fold the dry ingredients into the wet ingredients until just combined. Stir in the chopped pecans.
- Divide the batter evenly among the cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.