Hummingbird Cupcakes
Servings
12 – 14 cupcakes
Servings
12 – 14 cupcakes
Ingredients
For the cupcakes:
For the frosting
Instructions
For the cupcakes:
  1. Preheat oven to 350F. Line cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
  3. In a separate medium bowl, mash together the pineapple and bananas.
  4. In the bowl of a standing mixer, beat the butter and sugar for 3 – 4 minutes until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla. Gradually add flour mixture, mixing until combined. Beat in the pineapple and bananas. Pour into cupcake pan, about 3/4 of the way full. Bake for 17 – 20 minutes, until tops are golden brown and a toothpick comes out clean. Remove and let cool on wire rack before frosting.
For the frosting:
  1. In the bowl of a standing mixer, beat the cream cheese and butter until creamy. Add powdered sugar and vanilla and mix on medium-high until smooth and fluffy. Frost the cooled cupcakes and sprinkle with pecan pieces if desired.