HUMMINGBIRD CUPCAKES
Turn the traditional hummingbird cake-flavored with pineapple, bananas and walnuts-into a bite-sized treat with these moist cupcakes. -Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes.
Nutrition Facts : Calories 410 calories, Fat 20g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 230mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.
HUMMINGBIRD CUPCAKES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, all purpose flour, granulated sugar, baking soda, kosher salt, ground cinnamon, ripe bananas, pineapple, vegetable oil, large eggs, vanilla extract, cream cheese, unsalted butter, powdered sugar, pineapple, kosher salt, vanilla extract, fresh pineapple, candied pineapple
Provided by FILTHY RICH on Fox
Categories Desserts
Yield 24 servings
Number Of Ingredients 19
Steps:
- Make the hummingbird cupcakes: Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with nonstick spray.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon.
- Add the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla and stir with a wooden spoon to incorporate. The batter will be thick.
- Using a spring-release ice cream scoop, divide the batter evenly between the prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and let cool for at least 30 minutes before frosting.
- Make the cream cheese frosting: In a large metal bowl, cream the cream cheese and butter with an electric hand mixer on high speed for 3-5 minutes, until fluffy and thick.
- Reduce the mixer speed to low and add the powdered sugar, 1 cup at a time, until incorporated. Increase the mixer speed to high and whip until light and fluffy, about 3 minutes more.
- Add the crushed pineapple, salt, and vanilla and whip for another 30 seconds, or until incorporated.
- Transfer the frosting to a piping bag fitted with a star tip, then pipe onto the cooled cupcakes.
- Garnish each cupcake with a slice of fresh and candied pineapple.
- Enjoy!
- Note: The temperature of the butter and cream cheese should not exceed 72°F (22°C) or the frosting may break.
Nutrition Facts : Calories 603 calories, Carbohydrate 121 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, Sugar 89 grams
HUMMINGBIRD CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 55m
Yield 12 to 15 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
- Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
- Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.
- Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting.
- Frost the cupcakes with the Cream Cheese Frosting once cool.
- Add the butter and cream cheese to a large bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat until smooth and light.
HUMMINGBIRD CUPCAKES
A banana bread-like cupcake, but so much better! This little treat is enhanced with crushed pineapple and pecans, then topped with a rich and classic cream cheese frosting. Garnish with whole pecans.
Provided by JessKnight
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 regular cupcake pans.
- Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in bananas, pineapple, pecans, and vanilla extract. Pour batter into the pans, filling cups about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center of cupcake comes out clean, about 25 minutes. Transfer pans to a wire rack and cool for 10 minutes. Remove cupcakes from pans and let cool completely, at least 20 minutes.
- In the meantime, beat cream cheese and butter together using an electric mixer until creamy. Add powdered sugar gradually, beating until light and fluffy. Stir in vanilla extract. Frost the cooled cupcakes.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 36 g, Cholesterol 29.1 mg, Fat 13.5 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 142.5 mg, Sugar 25.9 g
HUMMINGBIRD CUPCAKES
This big batch of hummingbird cupcakes is reminiscent of our Hummingbird Cake recipe. It's delicious and features a tasty cream cheese icing. Recipe from Martha Stewart Living, June 2003.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24 cupcakes
Number Of Ingredients 14
Steps:
- 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.
- 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.
- In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
- 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.
- Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.
HUMMINGBIRD CUPCAKES
Moist and ultra-tender banana cupcakes flecked with pineapple, pecans, and coconut. Add a dollop of cream cheese frosting and crown with a dried pineapple flower for cupcakes that'll impress, guaranteed!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a standard, 12-cup cupcake tin with liners.
- In a large bowl, mix together the flour, sugars, baking soda, cinnamon, nutmeg, and sea salt.
- In a medium bowl, mash the banana. Add the oil, egg, vanilla, pineapple, and coconut and mix thoroughly.
- Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the pecans.
- Divide batter between the 12 muffin cups.
- Bake until the tops spring back when pressed and a toothpick inserted into the center of the cupcakes comes out dry, 18-22 minutes or so.
- Remove cupcakes from oven and let cool completely.
- While the cupcakes cool, make the frosting.
- To a medium bowl or to the bowl of a stand mixer, add the cream cheese and butter. Mix with hand mixer or stand mixer until combined and a bit fluffy. Gradually add the powdered sugar and continue beating until fluffy, 3-4 minutes. Mix in the vanilla.
- Frost cooled cupcakes. You can do it simply with a knife or pipe with your favorite tip.
- Keep refrigerated until ready to serve. Top with pineapple flowers, if using, right before serving.
HUMMINGBIRD CUPCAKES
In this mini hummingbird cake version from Georgetown Cupcake founders, Katherine Kallinis and Sophie LaMontagne, cupcakes baked with banana, pineapple, and pecan are topped with classic vanilla cream cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
- Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.
- Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.
- With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.
- Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.
- Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.
- Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.
- Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.
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4.9/5 (22)Total Time 45 minsCategory DessertCalories 198 per serving
- Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.
- Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
- Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
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