Banana Cupcakes

3 cups cake flour (not self-rising)
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
6 ounces or 1 1/2 stickts unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs
4 very ripe large bananas mashed should be about 2 cups, plus some slices for garnish
3/4 cup buttermilk
1/2 tsp vanilla
1 cup chopped pecans

recipe for caramel buttercream frosting

Make cupcakes according to the Basic HOW TO cupcake recipe
using mashed bananas, buttermilk, and vanilla for wet ingredients. Stir pecans into batter. Once cupcakes are cool, frost tops with caramel buttercream frosting. Frosted cupcakes will keep covered and refrigerated up to 2 days. Top with banana slice before serving.