Hummingbird cupcakes are appropriate for any time of the year, but are particularly nice for Spring. The flavors of pineapple, bananas and pecans wake up your tastebuds and make you feel as if Spring has arrived. I made these for Easter dinner with friends, one of whom is severely lactose intolerant. While these cupcakes are dairy-free, the frosting and malted milk balls are not. So, in case he didn’t want to scrape off the frosting, I also made Dairy-Free Cocoa Cupcakes with Peanut Butter Filling and Marshmallow Frosting.
The Hummingbird cupcakes were adapted from a recipe on the Food Network website by The Neelys. Theirs is made with butter which I switched out for oil. I increased the butter in the frosting and decreased the sugar. These are decorated for Spring, but they can also be served with cream cheese frosting garnished with chopped nuts instead of the nest effect of toasted coconut topped with malted milk eggs. Though these were very tasty and well received, my favorite recipe is a Southern Living recipe for a Hummingbird cake that I adapted to cupcakes.
Hummingbird Cupcakes with Cream Cheese Frosting Rating: 9.5 out of 10 Click for PRINTABLE PAGE |
CUPCAKES: 1 cup unbleached all-purpose flour, whisked then lightly spooned and leveled 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/4 tsp. Diamond kosher salt 1/2 cup (4 oz.) unsalted butter, soft 1/2 cup sugar 2 large eggs 1 tsp. pure vanilla extract 1/2 cup chopped toasted pecans 1/4 cup crushed pineapple packed in juice 2/3 cup mashed very ripe bananas (about 2 large) Heat oven to 350F. Line a 12-cup muffin pan with paper liners. In medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. In large bowl, cream butter and sugar on medium speed of electric mixer till light and fluffy, about 3-4 minutes. Beat in eggs, one at a time, mixing just till incorporated and adding vanilla with last egg. On low speed, add flour mixture gradually, beating only till just incorporated and being careful not to over mix. Stir in pecans, undrained pineapple and bananas using a spoon or spatula. Use a 1/4 cup ice cream scoop to fill paper liners 3/4 full. Bake 16-18 minutes, or till a toothpick inserted near center returns with just a few crumbs. Transfer cupcakes to a wire rack to cool completely before frosting. Yield: 12 cupcakes CREAM CHEESE FROSTING: 4 oz. cream cheese, soft 4 Tbsp. unsalted butter, soft 1 cup confectioner’s sugar 1 tsp. pure vanilla extract In a medium bowl, using medium speed of electric mixer, beat cream cheese and butter till smooth. Gradually add powdered sugar, beating till again smooth after each addition, and adding vanilla with last addition. Continue to beat after all sugar has been added and frosting is fluffy and light. Yield: enough frosting for 12 cupcakes |