Hummingbird Cupcakes

by http://www.bakingboy.com/

Makes roughly 24 cupcakes

INGREDIENTS for CUPCAKES

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter melted and cooled to room temp
2 teaspoons vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe bananas
8 ounces crushed pineapple
1 cup unsweetened finely shredded coconut
1 cup chopped walnut (optional)

INGREDIENTS for CREAM CHEESE ICING

8 ounces cream cheese - room temperature
1/2 cup unsalted butter - room temperature
1 teaspoon vanilla extract
16 ounces (1 pound) powdered sugar

DIRECTIONS for the CUPCAKES

1. Preheat oven to 350 degrees F. Line cupcake pans with cupcake liners.

2. In a medium-sized bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.

3. Using a mixer and a large bowl, beat the butter, vanilla and sugar until combined. Add eggs, one at a time, and beat well with mixer before adding the next egg. After all 3 eggs have been added, beat on medium speed for 3 minutes.

4. In a medium bowl, mash the bananas well. Add the pineapple, coconut and walnuts (optional) and combine. Add to the egg mixture and combine well. Add flour mixture, a little at a time, and combine all ingredients.

5. Divide batter evenly in the 24 cupcake pans. The batter should go almost to the top of the liners.

6. Bake for 25-30 minutes (rotate pans halfway through baking) or until a toothpick stuck in the center comes out clean. Transfer to a wire rack and cool completely before icing.

DIRECTIONS for CREAM CHEESE ICING

1. Using a mixer and a large bowl, beat together the cream cheese, butter and vanilla until combined.

2. Add sugar, little by little, while beating with a mixer and combine well.

3. Put icing in a pastry bag or a heavy-duty freezer bag with the tip snipped off. Pipe icing onto to cupcakes as desired.

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