Sour cream banana & roasted pecan cupcakes - Featured in Group Recipes & Bakeolious

I am a hopeless baker....so hopeless that the first time I tried baking a cake it was a disaster. My hubby had bought a box of cake mix and asked me to follow the instructions on the box. I did, but then I baked it in a toaster oven instead of the regular oven. A near fire was the result of course. I don't blame you for laughing at how silly I was. That was when I had no clue at what to use in a kitchen.

I love all my foodie friends’ cup cakes! They all look so lovely, especially recently. Some of them are so creative in coming up with spooky ones for Halloween. I hope someday I will come up with nicer and more creative cupcakes. So for now, I have baked some, but they are very basic. From a taste stand point, my darling hubby said they were delicious, but presentation is a fail by my own estimation. I am sharing this because I find this recipe makes really yummy banana cupcakes. I hope to see some foodie friends use it and come up with those amazing little things! Do buzz me if you use this recipe to make cup cakes so that I can enjoy some eye candies!

Makes 18 – 20 cupcakes

Ingredients:
1/4 c. butter

1 ¼ c. sugar

2 eggs

1 tsp. vanilla

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. salt

1 c. sour cream

1 c. mashed bananas

1/2 c. chopped pecans

Method:
Line cupcake pan with cup cake papers. Cream butter and sugar until light and fluffy. Add eggs and vanilla, blend thoroughly. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Add bananas and pecans, mixing just until blended. Spoon batter into the paper cupcake liners. Bake at 350 degrees for 15 – 20 mins minutes. Cool well and before adding any frosting.