Hummingbird Cupcakes (Patrick and Gina Neely) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 |
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.
6. Cream Cheese Frosting:
7. 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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