Hummingbird cupcakes are moist, flavorful and one-of-a-kind. Made with crushed pineapple, banana and pecans, they are simply delicious with cinnamon cream cheese frosting!
½cup(4 oz or 113 g) cream cheese,, room temperature
¼cup(56 g) unsalted butter,, room temperature
2cups(240 g) confectioners’ sugar,, sifted
½teaspoonpure vanilla extract
¼teaspoonground cinnamon,, plus extra for dusting
Instructions
Preheat oven to 350° F. Line a cupcake tin with paper cupcake liners and set aside.
Whisk together flour, baking soda, salt, sugar and ground cinnamon in a large bowl. Add eggs and oil, then stir with a spatula until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1/2 cup chopped pecans, and bananas.
Fill prepared cupcake liners two-thirds full with batter (I like to use an ice cream scoop for this step). Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, then remove cupcakes from pans, and cool completely on wire racks.
To make cream cheese frosting, beat cream cheese and butter on medium speed until smooth. Gradually add powdered sugar on low speed until light and fluffy. Stir in vanilla and cinnamon. Transfer to a frosting bag fitted with a frosting tip. Frost cupcakes and garnish with 1/4 cup chopped pecans.
Notes
Store hummingbird cupcakes in an airtight container in the refrigerator for up to 5 days.Freeze hummingbird cupcakes (unfrosted) in an airtight container for up to 1 month.Cream cheese frosting: Cream cheese and butter should be room temperature, but not too soft. Your finger should leave a firm indentation, when pressed into the butter. Avoid over-beating cream cheese frosting. If your cream cheese frosting is not thick enough, place the bowl in the refrigerator for 15 to 20 minutes and then beat again for 10 seconds. Mini cupcakes (yields 30): Fill mini muffin tin half way with batter. Bake for 12 to 14 minutes.Recommended tools: Kitchen scale, mixing bowls, muffin tin, frosting bag and tip.