If you’re looking for your next baked-goods obsession, hummingbird cupcakes — or, what happens when banana bread and carrot cake make love — are it. Filled with snazzy ingredients such as pineapple, banana, coconut and cinnamon, these dense yet moist crowd-pleasers are updated versions of the popular Southern hummingbird cake.
Craft the luscious batches sans walnuts (I topped my cakes with them instead), or throw in pecans like many classic renditions call for. Plus, you totally don’t need a heavy-duty electric mixer; just a friend with a really strong stirring arm.
Hummingbird Cupcakes
Makes 24; Adapted from Annies-eats.com
Ingredients
Cupcakes:
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
11 tablespoons unsalted butter, melted and cooled
1 1/4 teaspoons vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups ripe banana, mashed
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts, toasted (optional)
2/3 cup sweetened shredded coconut
Frosting:
16 ounces cream cheese
10 tablespoons unsalted butter, softened to room temperature
4 teaspoons vanilla extract
4 1/2 cups confectioner's sugar
Directions
Preheat oven to 350 degrees and line cupcake pans with baking cups. In a medium bowl, combine the flour, baking soda, salt and cinnamon. Whisk together and set aside. Combine the butter, vanilla and sugar in a large bowl and beat until smooth. Incorporate the eggs one at a time, mixing well after each addition, and then fold in the banana. Add the dry ingredients just until incorporated. Mix in the pineapple, walnuts (if using) and coconut with a spatula until evenly combined.
Divide the batter between the prepared cups, filling them about 3/4 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For 5-10 minutes, let cool.
For the frosting, combine the cream cheese and butter in a large bowl. Mix until well combined and smooth, about 2-3 minutes. Add the vanilla extract. Gradually beat in the confectioner's sugar until completely incorporated. Increase your speed, and then mix until smooth. Frost the cooled cupcakes, garnishing with coconut and nuts as desired.
This article appears in Apr 30 – May 6, 2015.