Hummingbird Cupcakes

Cooking Today

HUMMINGBIRD CUPCAKES

Makes 24

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 large eggs, beaten

1 cup vegetable oil

1 ½ teaspoons vanilla extract

1 (8-ounce) can crushed pineapple with juice

2 cups ripe mashed bananas

1 cup sweetened coconut flakes

4-ounces cream cheese, at room temperature

½ cup butter, at room temperature

4 cups of powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk

Pinch of salt

½ cup pecan chips, optional

Set the oven to 350F. Line 24 muffin cups with paper liners. Whisk together flour, soda, salt, sugar, and cinnamon in a large bowl. Stir in eggs and oil, stirring until the dry ingredients are just moistened. Don’t over stir. Stir in the vanilla, pineapple, bananas, and coconut. Spoon the batter into the muffin cups, filling them two-thirds full. Bake them for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans before removing them to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter at medium speed until smooth. Add powdered sugar 1 cup at a time beating at low speed until smooth. Stir in vanilla, milk and salt. Beat until smooth. Frost cooled cupcakes and top each with a sprinkle of pecan chips.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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