Hummingbird Cupcakes

Cupcakes

1 1/2 cups canola oil

1 1/2 cups all purpose flour

1 cup sugar

1/2 tablespoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs

1 cup smashed banana (I used a potato masher or fork)

1/2 small can crushed pineapple (4oz)

1/2 cup roasted and chopped pecans

1 teaspoon vanilla

bakers joy spray *optional

Frosting

8 oz or 1 package cream cheese (room temperature)

2 sticks unsalted butter (room temperature)

5 cups powdered sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

For cupcakes:

  • Preheat oven to 325

  • In a large mixing bowl add flour, sugar, salt baking soda, cinnamon, and pecans. Whisk to combine.

  • In another mixing bowl add pineapple, oil, eggs, banana, and vanilla, whisk to combine.

  • Add the wet mixture to the dry mixture. Whisk to combine.

  • Line about 18 cupcake tins with cupcake liners. Lightly spray with baking spray (I like bakers joy). Fill the tins about 3/4 of the way up with batter.

  • Cook on middle rack of oven for about 30 minutes or until a toothpick comes clean, rotating halfway through.

  • Allow cupcakes to cool on a cooking rack before frosting.

For frosting

  • In the bowl of a stand mixer fitted with a paddle attachment add cream cheese, butter and vanilla. Mix on medium low speed for 3 minutes.

  • Turn the mixer to low and slowly add the confectioners sugar followed with the salt. Once all sugar is in, turn mixer to medium low and mix for 1 minute.

  • Pipe frosting onto cool cupcakes with piping bag or gallon ziplock.

sarah adams