Recipe Review: Martha Stewart's Banana-Pecan Cupcakes

Mise en place, sans the vanilla extract, whoops.

I've really enjoyed baking my way through the Martha Stewart's Cupcakes cookbook, especially when it's done out of necessity, as the case was here.  As you can see above, my 2 remaining bananas were just past the "I'd like to eat this for breakfast" stage, so I took a look in the cookbook for a banana recipe.  The original recipe is for Banana-Pecan cupcakes with caramel frosting, but I decided to make them without the frosting, for more of a breakfast muffin-type item.  I also swapped in walnuts for the pecans, and sour cream for buttermilk, because that's what I already had in my apartment.  I checked online and sour cream seems to be an acceptable substitute for buttermilk, which I will be employing in the future.  I can't imagine most people keep jugs of buttermilk on hand (except maybe Paula Deen, ya'll), so it was nice to know that I could sub something in for that.   

 "Go Banana!" - Ralph Wiggum

Once again, Martha did not disappoint.  These muffins smell fantastic, and they are moist and delicious.  They weren't overly sweet which makes them a good brunch/breakfast option.  If you're a fan of banana bread, you will love these cupcakes!  It's a great recipe to keep around in general, but especially if you tend to neglect bananas for days at a time but don't want to waste them and throw them out, haha.