Hummingbird Cupcakes

  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 12 to 15 cupcakes
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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

Cream Cheese Frosting:

8 ounces cream cheese, at room temperature

4 tablespoons butter, at room temperature

3 cups powdered sugar

2 teaspoons vanilla extract

Directions

  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. Frost the cupcakes with the Cream Cheese Frosting once cool.

Cream Cheese Frosting:

  1. 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.

Hummingbird Cupcakes

Hummingbird Cake