- Hummingbird Cupcakes
Meal Tags: Dessert, Make-ahead
Dietary Tags: Pescatarian, Vegetarian
- 3 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 large eggs
- 1 1/2 cups vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup crushed pineapple and juice
- 2 bananas, diced
- 1 cup chopped pecans
Cream Cheese Icing
- 2 (8-ounce) packs of cream cheese, at room temperature
- 1 cup butter, at room temperature
- 2 cups icing sugar
- 2 tsp vanilla extract
Preheat the oven to 350ºF. Line a muffin tin and set it aside.
In a large bowl, whisk the flour, sugar, baking soda, cinnamon and salt. Set it aside.
In another large bowl, whisk the eggs, oil, vanilla extract and pineapple. Add dry mixture to the wet and mix it until just combined. Gently stir in the bananas and pecans.
Scoop the mixture into the lined muffin tin and bake until they are golden and an inserted toothpick comes out clean, about 20 to 25 minutes.
While the cupcakes are baking, using an electric mixer, cream together cream cheese and butter. Gradually add the icing sugar. Once smooth, mix in the vanilla.
Make sure the cupcakes are completely cool before icing. Add a Pineapple Flower to the top of each cupcake.