Date & Pecan Cupcakes - Recipe

For the cupcakes:
2 1/2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. baking powder
2 eggs
4 tbsp. butter, melted
1/4 cup sour cream
2 tbsp. milk
1 large mashed banana
1 cup chopped dates
4 tbsp. chopped pecans

1. Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder with a spoon. In a large bowl, beat the eggs, butter, sour cream, milk and banana with an electric mixer until combined. Fold in the flour mixture until just combined. Stir in the dates and pecans until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the frosting:
1/4 cup butter, softened
2 cups confectioners/icing sugar
1 tsp. finely grated orange zest
3/4 tsp. vanilla extract
2-3 tbsp. orange juice

2. In a small bowl, beat the butter until light and fluffy. Beat in the confectioners sugar, 1/2 a cup at a time. Once half the icing sugar is added, continue beating, while adding in the orange zest, vanilla extract and orange juice. (Add the amount of orange juice that gives you the icing consistency you prefer). Frost each cupcake and top with a sprinkling of chopped pecans.

Makes approximately 12 cupcakes