I've been on a bit of a cupcake kick lately. There's something about a cupcake that brings a smile to everyone's face, young or old. Maybe it's the fact that a cupcake is like your own personal cake. It's as if it was made just for you and you don't have to share it!
This time I'm sharing the recipe for these delicious Hummingbird Cupcakes with Cinnamon Maple Buttercream Frosting. The banana and pineapple make them moist and flavorful while the toasted pecans add texture and crunch. The Cinnamon Maple Buttercream frosting compliments them perfectly.
I hope you'll give this recipe a try!
Hummingbird Cupcakes with Cinnamon Maple Buttercream Frosting
Makes 18 cupcakes
1 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup mashed bananas (approx. 2 1/2 - 3 medium size bananas)
1 tablespoon honey
1/2 cup crushed pineapple, drained
1/2 cup chopped pecans, lightly toasted
1/4 cup hot water
1/2 cup (1 stick) unsalted butter, softened
3 1/2 cups powdered sugar
pinch of salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
3 tablespoons real maple syrup
3 tablespoons heavy whipping cream
Preheat oven to 350f and line cupcake pan with paper liners
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy, approx. 2-3 minutes. Add butter and beat at medium speed until creamy.
Add eggs, one at a time, mixing just until combined after each addition. Add Vanilla Extract and mix to combine.
Add bananas and honey and mix on low speed just until combined.
Add pineapple and slightly more than 1/4 cup of the toasted pecans (reserve the remaining pecans for garnish). Mix on low speed just until combined.
Add 1/3 of the flour mixture and mix at low speed just until combined. Add 1/3 of the hot water and mix until just combined. Repeat ending with the hot water.
Divide the batter evenly between the 18 cupcake liners.
Bake at 350 for approx. 15-16 minutes or until cupcake springs back when lightly pressed in the center or a toothpick inserted in center comes out clean.
Remove from oven and immediately remove cupcakes from the pan and place on a cooling rack to cool completely before frosting.
While the cupcakes are cooling, make frosting.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the powdered sugar and mix until combined. Add the pinch of salt, ground cinnamon, maple syrup and vanilla bean paste. Mix to combine. With mixer on medium speed, add the heavy cream and mix to combine. Increase speed to med-high and beat for 3-4 minutes.
Frost and decorate the cupcakes as desired.
Recipe: Adapted from Martha Stewart