Hummingbird Cupcakes

[{"selector":"#anim-04e5ab9a-0e62-4fc1-b1a9-15911d1d3d73 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(4)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Hummingbird Cupcakes

[{"selector":"#anim-3db389b5-7f6d-4c5b-8568-1b8e15191f9b","keyframes":{"transform":["translate3d(-120.54795%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d15d7b91-99c0-4f83-8e72-9355c976eca5","keyframes":{"transform":["translate3d(124.63769%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners. Set aside. Whisk together flour, baking soda, salt, sugar & ground cinnamon in a large bowl.

[{"selector":"#anim-44b623dd-9db2-4402-8a82-b86614c3f2b4","keyframes":{"transform":["translate3d(115.63519%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-acd6107c-9d28-49b0-93dc-62e2e77f51f3","keyframes":[{"transform":"rotateZ(360deg)"},{"transform":"rotateZ(0deg)"}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Add eggs & oil, then stir with a spatula until dry ingredients are moistened.

[{"selector":"#anim-37481e6c-b146-46e7-878c-dd49acf4261b","keyframes":{"transform":["translate3d(-126.43678%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-58861345-aa45-4e87-bc20-c82e0301b57e","keyframes":[{"transform":"rotateZ(-360deg)"},{"transform":"rotateZ(0deg)"}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Next, add the vanilla, pineapple, 1/2 cup chopped pecans, and bananas.

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Bake in the oven for 18-20 mins. Cool in pan on wire rack for 5 minutes. Then, remove the cupcakes from the pan and cool directly on the wire rack for five more minutes.

[{"selector":"#anim-e80928a7-8e5a-47b1-98aa-cced99091959","keyframes":{"transform":["translate3d(115.18987%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Beat cream cheese & butter on medium speed until smooth. Gradually add powdered sugar on low speed until light & fluffy. Stir in vanilla & cinnamon.

[{"selector":"#anim-fc85a8b8-c201-4794-8e65-f9256d06a590","keyframes":{"transform":["translate3d(-119.52862%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Transfer frosting to a piping bag & frost the cupcakes. Garnish with chopped pecans.

[{"selector":"#anim-ca18e254-e602-4b46-be58-10c86c5dced1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0) translate(150%, 0%) scale(4)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":1000,"fill":"forwards"}] Enjoy! For more recipes, visit: Ifyougiveablondeakitchen.com!