HUMMINGBIRD CUPCAKES
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- 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., 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., 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., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes.
Nutrition Facts : Calories 410 calories, Fat 20g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 230mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.
HUMMINGBIRD CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 55m
Yield 12 to 15 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
- 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.
- 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.
- 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.
- Frost the cupcakes with the Cream Cheese Frosting once cool.
- 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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