Banana Cupcakes With Caramel Buttercream

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Martha Stewart


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3 cups sifted cake flour (not self-rising)

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon ground cinnamon

6 ounces (1 1/2 sticks) unsalted butter, softened

1 1/2 cups packed light-brown sugar

3 large eggs

4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish

3/4 cup buttermilk

1/2 teaspoon pure vanilla extract

1 cup chopped pecans

Caramel Buttercream

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