Hummingbird Cupcakes… Yum!

I adore cupcakes. They’re cute, portable, and a most delightful surprise: make a batch, distribute (neighbors, co-workers, your favorite barista, etc.), and watch the moods improve.

Every few months, I will be contributing a cupcake recipe to the WaxBlog from my personal collection, so please bake, hopefully enjoy, and comment with your review. ~Tarrin

Hummingbird Cupcakes
A popular and easy-to-make Southern dessert. I first tasted this cake in cupcake form and was immediately hooked. Misono is, too.

(makes 24 cupcakes)

Ingredients:
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
1-1/2 tsp vanilla
1 8oz can crushed pineapple, with liquid
2 bananas
1 cup coarsely chopped pecans
Dried pineapple rings (optional)

Preheat your oven to 350º and line muffin tin(s) with liners.

Whisk the flour, sugar, baking soda, cinnamon, and salt together in a large mixing bowl.

In a different bowl, beat the eggs, then add the oil and vanilla and mix until somewhat combined.

Add the egg/oil/vanilla mixture to the flour/sugar/baking soda/cinnamon/salt mixture.

In a separate bowl, mash the bananas, then stir in the pineapple and pecans.

Add the fruit mixture to the rest of ingredients and stir well to combine.

Distribute the batter evenly in the cupcake cups. Bake 25-30 minutes until the cupcakes are golden and a toothpick comes out cleanly from their centers.

After cupcakes have cooled and are frosted, cut dried pineapple into small wedges and stick on the cupcakes’ frosted centers as garnish.

Foodgasmic — according to Abi — Cream Cheese Frosting
This is my go-to cream cheese frosting recipe. It does well with food coloring, so it’s great for frosting colorful kids’ cakes.

(frosts 24 cupcakes)*

Ingredients:
2 packages of Philadelphia cream cheese (It must be Philadelphia. You can taste the difference. Really.)
1/2 stick unsalted butter
4-5 cups sifted powdered sugar
1 tsp vanilla

Bring cream cheese and butter to room temperature by letting it sit out for 1 to 2 hours.

Sift powdered sugar into a bowl or whisk it until it is free of clumps.

In a different bowl, beat butter and cream cheese at medium speed until creamy.

Gradually add 4 cups of powdered sugar as you continue to beat the butter and cream cheese on medium, then add the vanilla. Beat until combined.

Taste the frosting. If you want it sweeter, lighter, and a little less gooey, add more sugar (I personally prefer 4 cups).

Frost cupcakes, then devour. Share if you must.

*If you really like your frosting piled on, I suggest making 1.5 times the recipe, but if you plan to use a piping bag as I do, this recipe will most likely meet your needs

I hope you enjoy! Be sure to subscribe to our feed (no pun intended) so you never miss a cupcake!