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Archive for December 5th, 2009

Hummingbird Cupcakes

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 eggs

3/4 cup vegetable oil

1 1/2 tsp vanilla

8oz can crushed pineapple with juice

2 mashed bananas

1 cup chopped pecans

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Preheat oven to 350.  Prepare muffin pan with cupcake liners.  Mix flour, sugar, baking soda, cinnamon, and salt in a large bowl.  Beat eggs and then add oil and vanilla to the eggs.   DSC03044

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Add egg mixture to the flour mixture.  Add the bananas, pineapple with juice, and pecans and stir to combine.

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Fill each liner about 2/3 full and bake for approximately 25 minutes.  Let cool completely and top with cream cheese frosting.

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For the frosting:

8 oz cream cheese, room temperature

4 tbsp butter, room temperature

1 lb powdered sugar

1 tsp vanilla

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Beat cream cheese and butter until smooth.  Add sugar and mix well.  Add vanilla and stir until combined.

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Frost the cupcakes and enjoy! I topped mine with one toasted pecan half.

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