Hummingbird Cupcakes

Name: Hummingbird Cupcakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 2 larges ripe bananas, mashed; 4 Tbsps butter, at room temperature; 227 grams cream cheese, at room temperature; 2 larges eggs; 237 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 118 milliliters chopped pecans; 59 milliliters crushed pineapple packed in juice; 710 milliliters powdered sugar; 0 teaspoons salt; 118 milliliters sugar; 1 stick unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 2 teaspoons vanilla extract

The recipe Hummingbird Cupcakes is ready in around 55 minutes and is definitely an amazing vegetarian option for lovers of American food. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 414 calories, 4g of protein, and 22g of fat. Head to the store and pick up baking powder, cream cheese, vanillan extract, and a few other things to make it today.

Instructions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside.

Ingredients you will need

Pineapple

Banana

Equipment you will use

Bowl

Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract.

Ingredients you will need

Vanilla Extract

Butter

Sugar

Egg

Equipment you will use

Blender

Bowl

Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.

Ingredients you will need

Ice Cream