Hummingbird Cupcakes

Hummingbird cake (or cupcakes) are a very southern thing, they combine banana, coconut, pineapple and pecans. Many people I've talked to have never even heard of them, much less tried them but they are ridiculously delicious, especially when topped with a big swirl of cream cheese frosting. You can taste each of these ingredients and one doesn't over power the other, I've even found that even coconut haters fall in love with them as the coconut is not an overpowering flavor. For some reason, they usually seem to make an appearance in spring, even more so at Easter, I think they would make a perfect addition to your Easter menu.


Hummingbird Cupcakes
Yield: 24 cupcakes
Printable Recipe


Ingredients:

3 cups all-purpose flour

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)

8 ounces pineapple, chopped finely (use crushed if using canned)

1 cup chopped roasted pecans

1 cup coconut

Directions:

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.
5. Transfer to a wire rack to cool completely. Once cupcakes have cooled, frost cupcakes.

Cream Cheese Frosting
Yields enough to generously frost 24-30 cupcakes


Ingredients:

• 2 sticks unsalted butter, room temperature
• 6 cups powdered sugar, sifted
• 8oz cream cheese, cubed and cold
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream

Directions:
Cream your butter and powdered sugar in your stand mixer until very well combines, approximately 3 minutes. With your mixer running on low, slowly add in your cubed, cold pieces of cream cheese one at a time. Once incorporated, add in your vanilla extract and heavy cream. Continue beating for a few minutes longer until light and fluffy.
Note: If you desire a dense frosting with a heavier cream cheese taste, use equal amounts of cream cheese and butter.

 Recipe adapted from Martha Stewart

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