Banana cupcake recipe

Cupcakes:
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspon baking powder
1/4 teaspon freshly grated nutmeg
1/4 teaspoon salt
6 tsp (3/4 stick) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup (about one) mashed very ripe banana
1/4 cup plain yogurt
1/3 cup finely chopped pecans (or any nut of your choice)

Maple Butter Cream:
4 tbsp unsalted butter, softened
1/2 cup maple syrup
2 tbsp whipping cream
1 tsp vanilla extract
1 tsp maple extract
1/2 tsp salt
3 to 3/14 powdered sugar- Okay, unless you like your cupcakes covered in frosting (I do not), this makes waaay too much. I probably have enough frosting to make another dozen of cupcakes.

I sprinkled a little cinnamon after I frosted all the cupcakes :)

1. Preheat oven to 350F. Line a 12 cup muffin tin with paper liners.
2. To prepare cupcakes, whisk together flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
3. Beat butter with a mixer until smooth. Gradually add sugar and beat until fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each. Beat in vanilla and bananas. Stir in half the dry ingredients with a rubber spatula; add yogurt. Mix in remaining dry ingredients, stirring only until batter is smooth. Stir in pecans. Divide evenly among the muffin cups.
4. Bake 20-25 minutes, until cupcakes are golden brown and spring back when pressed in the center. Cool for 5 minutes then remove and cook on a wire rack.
5. To make butter cream, combine butter, maple syrup, cream, vanilla and maple extracts, and satl beat with a mix at medium speed until well combined. Gradually beat in powdered sugar until the frosting is smooth and spreadable.
6. Spread butter on top of cupcakes. Spring with coarse sugar (optional). Makes 12 cupcakes.

Nutritional facts per cupcake: 360 calories, 13 g fat, 65 mg cholesterol, 3g protein, 60 g carbs, 1g fiber, 180 mg sodium.
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