I have never heard of Hummingbird cupcakes before. They sounded interesting, so I decided to make it. They are made with pecans, pineapple, coconut, bananas and cinnamon in them. Delicious. I could not wait to try them.
They were everything I thought they would be Not one ingredient over shadowed the others. I could taste a little of everything in each bite. I frosted with the recommend cream cheese frosting. Another winner. This recipe is from Marth Stewart. I'm not a big Marth Stewart fan, but the girl knows her stuff.
3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, or pecans
1 cup unsweetened desiccated coconut
1.Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
2.In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
3.In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
4.Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes
Cream Cheese Frosting
8 ounces cream cheese room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter cut into pieces, room temperature
1 pound confectioners' sugar sifted
1.In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
2.Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using