Hummingbird Cupcakes
Feb 19, 2023 0:02:15 GMT -5
Post by bloodbought on Feb 19, 2023 0:02:15 GMT -5
HUMMINGBIRD CUPCAKES
yield 36 STANDARD-SIZED CUPCAKES
prep time 25 MINUTES
cook time 25 MINUTES
total time 50 MINUTES
INGREDIENTS
FOR THE CAKE:
3 cups (360g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (400g) 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 (226g) can crushed pineapple
1 cup (120g) roughly chopped pecans
2 cups chopped bananas
chopped pecans or sanding sugar, for garnish
FOR THE FROSTING:
8 ounces (226g) cream cheese, softened
1/2 cup (113g) unsalted butter, softened
16 ounces (453g) confectioners' sugar, sifted
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CUPCAKES:
Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups, or line with paper liners. Set aside.
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add the eggs and oil, stirring until the dry ingredients are moistened. Stir in the vanilla, pineapple, pecans, and bananas.
Divide the batter among the prepared muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in the pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Gradually add the sugar, beating until light and fluffy. Stir in the vanilla.
Frost the cooled cupcakes. Garnish, if desired.
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yield 36 STANDARD-SIZED CUPCAKES
prep time 25 MINUTES
cook time 25 MINUTES
total time 50 MINUTES
INGREDIENTS
FOR THE CAKE:
3 cups (360g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (400g) 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 (226g) can crushed pineapple
1 cup (120g) roughly chopped pecans
2 cups chopped bananas
chopped pecans or sanding sugar, for garnish
FOR THE FROSTING:
8 ounces (226g) cream cheese, softened
1/2 cup (113g) unsalted butter, softened
16 ounces (453g) confectioners' sugar, sifted
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CUPCAKES:
Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups, or line with paper liners. Set aside.
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add the eggs and oil, stirring until the dry ingredients are moistened. Stir in the vanilla, pineapple, pecans, and bananas.
Divide the batter among the prepared muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in the pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Gradually add the sugar, beating until light and fluffy. Stir in the vanilla.
Frost the cooled cupcakes. Garnish, if desired.
link
