Easy Banana Cupcakes with Brown Butter Frosting and Toasted Pecans

Ingredients:

1 Package White Cake Mix

1 Cup (about 2 medium) very ripe banana

1 Cup buttermilk

1/4 cup vegetable oil

4 eggs

Frosting:

1/2 cup unsalted butter (do not substitute)

1lb. powdered sugar

1teaspoon pure vanilla

3-4 tablespoons half & half

1/2 cup toasted pecans coarsely chopped, optional

2 Fresh bananas thinly sliced for garnish, optional

Directions

Preheat oven to 350°. Line standard muffin tins with 24 festive cupcake liners.

Combine the buttermilk, oil and eggs in a 2 cup measuring cup or shallow bowl. Allow the mixture to sit at room temperature for 5-10 minutes.

Pour the cake mix into a mixing bowl. Add the liquid mixture while beating at low speed for 30 seconds. Increase to medium speed and continue to blend for 2 minutes. Stir in the banana mixture and additional nuts if using. Divide evenly into prepared cupcake liners. Bake for 18-20 minutes or until a tester inserted in the center comes out clean. Cool completely.

*FYI

You can save time and conserve energy by toasting your pecans while your cupcakes are baking. Place them in a shallow pan underneath the cupcakes. Check them after 10 minutes. You should be able to smell them before they’re done. Gently remove them so as not to disturb your cupcakes. If you want super nutty cupcakes increase the pecans to 1 cup and stir 1/2 cup into the cupcake batter before baking.

Frosting

Place the butter in a 2 quart sauté pan. Heat over medium setting swirling as the butter begins to brown. This process happens quickly. Allow the butter to cool to room temperature.

Mix the powdered sugar 1 cup at a time into the butter alternating with 1 teaspoon vanilla and enough half & half to get a spreadable consistency. Frost your cupcakes and sprinkle them with toasted pecans. Garnish, arrange and enjoy!