My grandmother “Nanny” has always baked a lot. I think that is where my love of baking originated. She used to make hummingbird cake a lot for the holidays and I remember the leftovers just kept getting better and better in the days after the main meal. Since C & I had two Thanksgiving meals to attend, I decided to try a hummingbird cupcake recipe that I had found so it would be easy to divide and transport.
This recipe was originally on the blog www.cupcakeblog.com back in March. I have been waiting for the cool fall weather to try it because the flavors really go well with the season. The frosting is a cream cheese frosting that I use on Italian Cream cakes. Hope you enjoy!
3 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup vegetable oil
1 1/2 tsp vanilla
8oz can crushed pineapple with juice
2 mashed bananas
1 cup chopped pecans
Add egg mixture to the flour mixture. Add the bananas, pineapple with juice, and pecans and stir to combine.
Fill each liner about 2/3 full and bake for approximately 25 minutes. Let cool completely and top with cream cheese frosting.
For the frosting:
8 oz cream cheese, room temperature
4 tbsp butter, room temperature
1 lb powdered sugar
1 tsp vanilla
Beat cream cheese and butter until smooth. Add sugar and mix well. Add vanilla and stir until combined.
Frost the cupcakes and enjoy! I topped mine with one toasted pecan half.