Hummingbird Cupcake

In case you are wondering what a Hummingbird cake is; it is for my opinion it is almost the same as banana cake with slight tropical flavors.  This cupcake is moist and sugary with all the pineapple and banana and almost like the nectar that Hummingbirds feed on. Probably thats where these cuties got their name.  The cupcake is topped with cream cheese frosting. You will almost hear yourself hum with delight once you take a bite of this cupcake.

Source:  All Recipes

Ingredients

1 cup all purpose flour

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon powder

1/2 cup plus 3 tbsp granulated sugar

5 1/2 tbsp butter, melted and cooled

1 egg

1/2 cup finely chopped pecans

1/2 cup mashed banana ( about 2 small banana)

1/3 cup crushed pineapple, with juice

1 teaspoon pure vanilla extract

For The Frosting

1 pound (1 box) confectioners' sugar

8 ounces cream cheese, room temperature

6 tablespoons (3/4 stick) unsalted butter, softened

1 teaspoon pure vanilla extract

1 tablespoon milk, or more if needed

1/2 cup finely chopped pecans

Makes exactly 12 cupcakes

Method

• 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 (if using), and coconut with a spatula until evenly mixed.
• Divide the batter between the prepared liners, filling each about ¾ 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.
• 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 2-3 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.