Hummingbird Cupcakes

5705-1

Hummingbird Cupcakes

Hummingbird Cupcakes

Ingredients

  • 3 cups all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 1 cup coconut flakes

Instructions

  1. Preheat oven to 350 degrees, with rack in center. Line cupcake pan with paper liners; set aside.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.
  4. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  5. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
  6. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
  7. Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
https://what2cook.net/hummingbird-cupcakes/

 

Be the first to comment

Leave a Reply

Your email address will not be published.


*


Comment moderation is enabled. Your comment may take some time to appear.