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Hummingbird Cupcakes

Posted By Jennifer On June 30, 2010 @ 5:34 am In cakes | Comments Disabled

Read and see more at Bake or Break. Recipe adapted from Southern Living.

Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable or canola oil
  • 1 & 1/2 teaspoons vanilla extract
  • 1 8-ounce can crushed pineapple
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • chopped pecans or sanding sugar, for garnish

Preheat oven to 350°. Grease and flour regular cupcake pans. Set aside.

Combine flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, pecans, and bananas.

Pour batter into prepared pans. Bake for 25 minutes, until a toothpick inserted in the center comes out clean.

Cool in pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.

After cooling, frost cupcakes. Garnish, if desired.

Makes about 36 regular-sized cupcakes.


Cream cheese frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 16 ounces confectioners sugar, sifted
  • 1 teaspoon vanilla extract

Beat cream cheese and butter until creamy. Gradually add sugar, beating until light and fluffy. Stir in vanilla.


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