Photo: Hummingbird Cupcakes Recipe
Ingredients
- 1/4 cup crushed pineapple packed in juice
- 2 large ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans
- Cream Cheese Frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.
Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting .
Frost the cupcakes with the Cream Cheese Frosting once cool.
Cream Cheese Frosting:
- 8 ounces cream cheese, at room temperature
- 4 tablespoons butter, at room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Add the butter and cream cheese to a large bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat until smooth and light.
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By MarFran5
on March 06, 2013
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I have never been a huge fan of cupcakes because I used to think they were so basic, you know, that typical vanilla or red velvet cupcake. It all just seemed so one dimensional to me....until I had these cupcakes! They are so delicious that it makes you wonder where they've been your entire life. That delicious. I made them sans the pecans and I didn't have crushed pineapple on hand, just cubed, so I mashed them with a fork, leaving them as chunks. I ended up loving the chunks as it brought more texture and surprise to the cupcake, so I'll be doing the same to my many, future batches of this recipe! Also, beware: the frosting recipe makes WAY too much. I probably only used 1/3 of it, if not less.
By danzingprincess
on November 23, 2012
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Tasty & easy to make. If you have small kids they love to get involved especially smashing the bananas!
By Frnysnbrgr
on November 21, 2012
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I have made these several times. They are absolutely delicious. My son requested that I make a cake this time....Will Do!
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