Hummingbird Cupcakes

 

I didnt know why these were called hummingbirds, until I took a bite and the sweet & subtle cake with the rich & creamy icing made me want to sing. The name fits the cupcake perfectly. 

The cake is a mixture of yellow cake with pineapple, banana, and nuts. PINEAPPLES. I love when recipes have out of place ingredients.

The pineapple was perfect in both texture and sweetness, the banana gave a comforting hint of sweetness, and the nuts gave a much needed balancing of texture. The cream cheese frosting is decadent and perfect. End of story.

Cooking: 

Servings: 24 regular sized cupcakes

Ingredients:
Cupcakes 
1 1/4 flour, all-purpose
1/2 tsp baking powder
1/4 tsp baking soa
1 egg
1 egg yolk
1 cup sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup sour cream
3/4 tsp cinnamon
1/2 cup mashed banana (1 banana)
1/2 cup canned crushed pineapple, drained
1/2 cup pecans, chopped finely

Frosting
1 stick unsalted butter, room temp
6 oz cream cheese, room temp
1 tsp vanilla extract
3 cups powdered sugar

Baking:
Cupcakes
1. Preheat oven to 350 and line cupcake pans
2. Sift the flour, baking powder, baking soda, and salt and set aside
3. Beat together the egg, egg yolk and sugar for about 2 minutes. Color should be pale yellow
4. Add oil and vanilla and blend.
5. Mix in sour cream completely
6. Add flour mixture and blend until mixture is smooth
7. Add cinnamon, banana, pineapple and pecans, mix into batter
8. Fill cupcakes 3/4 to the top
9. Bake about 20 minutes or until a toothpick comes out clean

Frosting
1. Cream butter and cream cheese on low speed. Add vanilla and blend.
2. Add powdered sugar and blend for 2 minutes on medium speed ( this lightens the frosting)