Hummingbird Cupcakes with Banana Cream Frosting: Transform your favorite Southern cake into bite size treats! These wonderful Hummingbird Cupcakes with Banana Cream Frosting are filled with pineapple, bananas, pecans and if that isn’t enough how about an incredible creamy Banana Cream Frosting? Wow! Now that’s a cupcake your guests will definitely enjoy. ♥
DID YOU KNOW?
How to Freeze Hummingbird Cupcakes
CUPCAKES: Place cooled cupcakes on a baking pan and in freezer until frozen. Once frozen, put cupcakes in a freezer safe zip top bag. Defrost on counter and frost. Cupcakes will stay fresh up to 3 months.
FROSTED CUPCAKES: Place frosted cupcakes in a cupcake container. (like the ones from the bakery) I get my containers from my grocery store bakery. They sell them for .50 cents a container. Wrap container (with the frosted cupcakes) with plastic wrap one way and then the other way. Cupcakes will stay fresh up to 3 months. For added protection wrap the container in foil. Defrost in the refrigerator overnight.
- INGREDIENTS (full printable recipe below)
- 1½ cups unsalted butter, softened
- 2 cups granulated sugar
- 1½ teaspoons vanilla extract
- 6 large eggs
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 cups mashed banana (about 4 medium)
- 1 (8 ounce) can crushed pineapple, well drained
- 2 cups pecans, chopped
- Preheat oven to 350°. Line cupcake pan with liners; set aside.
- In a large mixing bowl whip together the butter, sugar and vanilla until light and fluffy.
- Add eggs one at a time beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda and salt. Gradually add the flour mixture to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Gently stir in the banana, pineapple and pecans.
- Using an ice cream scoop fill each muffin cup ¾ full.
- Bake 20 minutes (electric oven) or 15 minutes (convection oven) or until a toothpick inserted into the center comes out clean. Cool completely in tins on a cooling rack. Spread or pipe on Banana Cream Frosting.
TIPS FOR TENDER MOIST CUPCAKES
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark Dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.
BANANA CREAM FROSTING
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