Wednesday, April 20, 2011

Hummingbird Cupcakes.

These may be the very best cupcakes I've ever had. 
Just the name hummingbird cake says Easter and spring to me. 
Need more convincing? These sweet, moist, sugary rich Southern cupcakes are chock-full of bananas, coconut, crushed pineapple, cinnamon, and toasted walnuts & are topped with a ridiculous addicting cream cheese frosting that you'll want to eat with your fingers a spoon. 
I died while these were in the oven. Died. They smelled that good. I'm surprised they got frosted at all.
Usually these are topped with a fancy dried pineapple flower or a sprinkling of nuts, but it's almost Easter & I was feeling festive. So I added some toasted coconut & a few speckled peanut butter eggs! It made me giggle.
I'll do anything to add peanut butter to a recipe.

I didn't expect to love these so much. There's no chocolate. There's no cheesecake. There's no strawberries. They're full of fruit and nuts, which makes them practically healthy. If you like, you can even convince yourself that they're just classy banana nut muffins, which makes them perfectly acceptable for breakfast, right?
... don't answer that.

It's probably best for everyone if I never make a hummingbird cake
Happy Easter baking! 

Hummingbird Cupcakes

Printable Recipe

2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
11 tablespoons unsalted butter, melted and cooled
1 1/4 teaspoons vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe bananas (about 3 really big bananas)
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts or pecans, toasted (optional) [I used walnuts, toasted for 5 minutes at 350°F)
2/3 cup unsweetened shredded coconut

Cream Cheese Frosting
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners' sugar

Preheat oven to 350°F. Line cupcake pans with paper liners.

In a medium bowl, combine the flour, baking soda, salt, and cinnamon; whisk together and set aside. In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the mashed bananas.

With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the pineapple, nuts (if using), and coconut with a spatula until evenly mixed.

Divide the batter between the prepared liners, filling each about 3/4 full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cream cheese frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes.

Mix in the vanilla extract. Gradually beat in the confectioners' sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a Wilton #1M tip to frost these cupcakes.)

If decorating with toasted coconut, place about 1 cup of unsweetened coconut on a baking sheet or in a metal pie tin and place in oven for about 5-7 minutes, until golden brown. Be sure to check it every few minutes, shaking pan or stirring with a spooon to make sure it toasts evenly.

Source: From Annie's Eats.