Hummingbird Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 15 cupcakes
Ingredients
  • ½ cup (1 stick) butter (softened)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 and ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 and ½ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup sour cream
  • 2 Tablespoons milk
  • 1 over ripe banana
  • ½ cup crushed pineapple in juice or pureed pineapple chunks
  • 8 ounces cream cheese (softened)- for frosting
  • ½ cup (1 stick) unsalted butter (softened)- for frosting
  • 1-2 cups powdered sugar- for frosting
  • ¼ teaspoon vanilla extract- for frosting
Instructions
  1. For Cupcakes: Line cupcake tins with 15 liners of your choice. Pre-heat oven to 350 degrees. Cream softened butter and both sugars until light and fluffy. Add vanilla extract and eggs one at a time, scraping down bowl after the addition of each egg. Beat in banana until smooth.
  2. In a separate bowl combine flour, baking soda, cinnamon, and salt. Add ½ flour mixture to butter, sugar, and eggs. Beat until just combined, again scraping down the bowl if needed. Add sour cream and milk, followed by the other ½ flour mixture. Beat until just combined, then fold in pineapple.
  3. Fill cupcake tins ¾ of the way full, and bake at 350 degrees for approximately 20 minutes or until a toothpick comes out clean.
  4. For Frosting: Allow cream cheese and butter to soften on countertop while preparing the cupcakes. Beat cream cheese until very smooth, then add butter. Add powdered sugar ½ of a cup at a time until you reach desired consistency and sweetness. I added 1 drop pink food coloring to my icing and finished the cupcakes with India Tree Sprinkles.
Recipe by WITHBUTTERANDLOVE at https://www.withbutterandlove.com/hummingbird-cupcake/