Hummingbird Cupcakes
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Santa Fe, New Mexico
Ingredients
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1 cup butter, softened
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2 cups sugar
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3 large eggs, room temperature
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2 teaspoons vanilla extract
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2 cups mashed ripe bananas
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1/2 cup drained canned crushed pineapple
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3 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 cup sweetened shredded coconut
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1 cup chopped walnuts
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CREAM CHEESE FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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3-3/4 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.
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2.
Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts.
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3.
Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely.
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4.
In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes.
Nutrition Facts
1 cupcake: 410 calories, 20g fat (11g saturated fat), 67mg cholesterol, 230mg sodium, 56g carbohydrate (39g sugars, 2g fiber), 4g protein.
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