Today I woke up with a goal and that was to bake Hummingbird Cupcakes. I found a video of Martha Stewart making it and I thought it looked so fun! In this cupcake, there are bananas, coconut, nuts and pineapple. At first I was a bit hesitant as I am not really a banana-flavoured fan but the taste of the banana in this cupcake was so refreshing and I was genuinely impressed by the different texture and taste. Furthermore all that banana and pineapple made the cupcake feel really healthy (I wish!). And another thing I was really happy about was the Cream Cheese Frosting. Finally, one that came out the way I liked it though it called for nearly half kg of icing sugar (!!!) So there let me share with you some pictures and the recipe. Presenting Hummingbird Cupcakes!
Makes 24 cupcakes (I ended up with enough batter to make 33)
- 3 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 2 cups sugar
- 3 large eggs
- 2 cups mashed ripe banana (about 3 large)
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 1 cup unsweetened desiccated coconut
- Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
- In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture. You batter should be extremely sticky and not runny by now.
- Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
- Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.
Cream Cheese Frostings
Makes 3 cups (Too much even for 33 cupcakes)
- 8 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
- 1 pound confectioners’ sugar, sifted
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
- Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.
My cupcakes came right out of the oven looking like this…
They rise quite a bit.
Then I had the time of my life frosting!!!!!
After frosting half of my lot.
Cupcakes waiting for my friends to enjoy!
Have fun baking!