HUMMINGBIRD CUPCAKES RECIPE BY TASTY

Hummingbird Cupcakes Recipe by Tasty image

Provided by FILTHY RICH on Fox

Yield 24 servings

Number Of Ingredients 19

nonstick cooking spray, for greasing
3 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 ripe bananas, mashed
8 oz pineapple, crushed with juice
1 ¼ cups vegetable oil
3 large eggs, beaten
2 teaspoons vanilla extract
8 oz cream cheese, room temperature
2 sticks unsalted butter, room temperrature
4 cups powdered sugar
2 tablespoons pineapple, crushed with juice
¼ teaspoon kosher salt
2 teaspoons vanilla extract
24 pieces fresh pineapple, triangular slices with skin attached
24 pieces candied pineapple

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.