Yield: 24
Hummingbird Cupcakes
Ingredients
Cream Cheese Icing
- 2 (8-ounce) packs cream cheese, at room temperature
- 1 cup butter, at room temperature
- 2 cups icing sugar
- 2 tsp vanilla extract
Cake Batter
- 3 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- 1 ½ cups vegetable oil
- 1 ½ tsp vanilla extract
- 1 cup crushed pineapple
- 2 banana, diced
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350ºF. Line a muffin tin and set it aside.
- In a large bowl, whisk the flour, sugar, baking soda, cinnamon and salt. Set it aside.
- In another large bowl, whisk the eggs, oil, vanilla extract and pineapple. Add dry mixture to the wet and mix it until just combined. Gently stir in the bananas and pecans.
- Scoop the mixture into the lined muffin tin and bake until they are golden and an inserted toothpick comes out clean, about 20 to 25 minutes.
- While the cupcakes are baking, using an electric mixer, cream together cream cheese and butter. Gradually add the icing sugar. Once smooth, mix in the vanilla.
- Make sure the cupcakes are completely cool before icing. Add a Pineapple Flower to the top of each cupcake.
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