Hummingbird Cupcakes
Source of Recipe
Bake or Break
List of Ingredients
- Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable or canola oil
- 1 & 1/2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple
- 1 cup chopped pecans
- 2 cups chopped bananas
- chopped pecans or sanding sugar, for garnish
- Cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 16 ounces confectioners sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Grease and flour regular cupcake pans. Set aside.
- Combine flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, pecans, and bananas.
- Pour batter into prepared pans. Bake for 25 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.
- Beat cream cheese and butter until creamy. Gradually add sugar, beating until light and fluffy. Stir in vanilla.
- After cooling, frost cupcakes. Garnish, if desired.
Final Comments
Makes about 36 regular-sized cupcakes.
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