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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Ingredients
For the cupcakes:
2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
12 tbsp. unsalted butter, melted and cooled
1 1/4 tsp. vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/2 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts,
2/3 cup unsweetened shredded coconut
For the frosting:
8 oz. cream cheese
6 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2 1/2 cups confectioners sugar
Directions
1.Preheat the oven to 350 F. Line cupcake pans with paper liners.
In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside.
In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth.
Beat in the eggs one at a time, mixing well after each addition.
Mix in the mashed banana.
With the mixer on low speed, mix in the dry ingredients just until incorporated.
Gently fold in the pineapple, nuts, and coconut with a spatula until evenly mixed.
2.Divide the batter between the prepared liners, filling each about 3/4 full. Bake for 20 22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5 10 minutes, then transfer to a wire rack to cool completely.
3.To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.
Beat on medium-high speed until well combined and smooth, about 2 or 3 minutes
Mix in the vanilla extract.
Gradually beat in the confectioners sugar until totally incorporated, increase the speed and then beat until smooth.
Frost cooled cupcakes as desired
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Hummingbird Cupcakes
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Ingredients
For the cupcakes:
2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
12 tbsp. unsalted butter, melted and cooled
1 1/4 tsp. vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/2 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts,
2/3 cup unsweetened shredded coconut
For the frosting:
8 oz. cream cheese
6 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2 1/2 cups confectioners sugar
Directions
1.Preheat the oven to 350 F. Line cupcake pans with paper liners.
In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside.
In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth.
Beat in the eggs one at a time, mixing well after each addition.
Mix in the mashed banana.
With the mixer on low speed, mix in the dry ingredients just until incorporated.
Gently fold in the pineapple, nuts, and coconut with a spatula until evenly mixed.
2.Divide the batter between the prepared liners, filling each about 3/4 full. Bake for 20 22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5 10 minutes, then transfer to a wire rack to cool completely.
3.To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.
Beat on medium-high speed until well combined and smooth, about 2 or 3 minutes
Mix in the vanilla extract.
Gradually beat in the confectioners sugar until totally incorporated, increase the speed and then beat until smooth.
Frost cooled cupcakes as desired
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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