HUMMINGBIRD CUPCAKES

Hummingbird Cupcakes image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 19

1 cups 120 grams all-purpose flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine-grain sea salt
1 cup about 2 medium mashed ripe bananas
1/2 cup vegetable oil or canola oil
1 large egg
1 teaspoon pure vanilla extract
1/2 cup canned crushed pineapple with juice
1/3 cup sweetened shredded coconut
1/3 cup pecans (finely chopped)
8 ounces 1 cup cream cheese, room temperature/softened (or vegan alternative)
1/2 cup 1 stick unsalted butter, room temperature/softened (or vegan alternative)
4 cups powdered sugar (sifted)
1 teaspoon pure vanilla extract
Dried pineapple flowers

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.