My Favorite Cupcakes: Hummingbirds

 Before I talk about the best cupcakes ever, I just want to say thank you to everyone who reached out to me about my previous post. I was NOT expecting the outpouring of support and similar feelings, and I was shocked by the number of emails/messages/comments I received and was frankly very touched. Here's to following our dreams and making our own happiness!

Okay so I first made these Hummingbird Cupcakes for Easter and I have been craving them since. Before i made them, I had no idea what a hummingbird cupcake was. Honestly they kind of sounded gross like some sort of ambrosia or nut cake type of thing and I was like what are these? But when I made my first batch and tried the batter, I literally almost ate all of it before I could bake it. Seriously, the combination of cinnamon, pineapple, walnuts, coconut, and banana is out of this world. They have the moistness and spice of a carrot cake, but the texture is divine and the fruit in it adds an extra sweet kick. I love them. Add the sweet and tangy cream cheese frosting and I am over the moon. Is it possible to love something so much?

 

Hummingbird Cupcakes with Cream Cheese Frosting

Adapted from Martha Stewart

3 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 cup (2 sticks) butter

2 tsp. vanilla extract

2 cups sugar

3 eggs

2 cups mashed bananas (about 3 large)

1 8 oz. can crushed pineapple, drained

1 cup chopped walnuts or pecans

1 cup unsweetened coconut (I used Bob's Red Mill)

Preheat the oven to 350 and line 2 cupcake pans with liners and set aside. In a medium bowl, stir together flour, baking soda, cinnamon, and salt and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, vanilla, and sugar until pale and fluffy. Add the eggs one at a time, mixing until combined after each addition. Beat on medium speed for 3 minutes or until light and fluffy.

In a separate medium bowl, mix together bananas, nuts, pineapple, and coconut. Add into the butter mixture and beat until just barely combined.

STIR in the flour mixture until just combined. Scoop batter into the cupcake pans, filling each well about 3/4 full. 

Bake for about 23-27 minutes or until a knife inserted in the middle of a cupcake comes out clean. 

For the frosting:

8 oz. cream cheese, room temperature

1/2 cup (1 stick) butter, room temperature

2 tsp. vanilla extract

4 cups powdered sugar

Combine the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 2-3 minutes. With the mixer on low speed, slowly add in the powdered sugar until combined. Turn up the speed and beat until mixture is a frosting consistency. Frost onto cooled cupcakes. Enjoy!