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
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Meseret Negese
[email protected]These cupcakes were a bit too sweet for my taste, but I still enjoyed them.
RESPECT KING
[email protected]I'm not a big fan of cupcakes, but I really enjoyed these. They were light and fluffy, and the frosting was creamy and tangy.
WaqarAhmed Ahmed
[email protected]I love the unique flavor of these cupcakes. The pineapple and banana flavors are a perfect combination.
Sohail Property wala
[email protected]These cupcakes are so easy to make, and they always come out moist and delicious.
adeseolu semiu
[email protected]I've made this recipe several times, and it always turns out perfect. It's my go-to recipe for hummingbird cupcakes.
nisi nisi
[email protected]I made these cupcakes for a friend's birthday party, and they were a huge success! Everyone loved them.
Joe Vanhoy
[email protected]These cupcakes were a bit too dense for my taste, but the frosting was amazing.
logan Piasecki
[email protected]I'm not a big fan of cream cheese frosting, so I made a vanilla buttercream frosting instead. It was delicious!
Christopher Jenkins
[email protected]These cupcakes are the perfect combination of sweet and tart. I love the pineapple and banana flavors.
Okeke Audrey
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as moist as I would have liked.
Mr Subhan
[email protected]The cupcakes were a bit too sweet for my taste, but the frosting was delicious.
Pakistani videos
[email protected]These cupcakes were easy to make and turned out great! I used a pineapple-flavored cream cheese frosting, and it was a perfect complement to the cupcakes.
Mary Record
[email protected]I love hummingbird cupcakes, and this recipe did not disappoint! The cupcakes were light and fluffy, and the frosting was creamy and tangy. I highly recommend this recipe.
CAROL MUMBUA
[email protected]These cupcakes were a hit at my party! They were so moist and flavorful, and the cream cheese frosting was the perfect finishing touch. I will definitely be making these again.