Hummingbird Cupcakes

By Jacky H

Ingredients

• CUPCAKES
• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 3 eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups diced bananas (about 3 bananas)
• 1 can (398ml. crushed pineapple drained)
• 1 1/2 cups chopped pecans
• CREAM CHEESE ICING
• 2/3 cup softened cream cheese
• 2/3 cup softened butter
• 1 tsp vanilla
• 4 cups icing sugar

Preparation

Step 1

CUPCAKES
In a large bowl whisk together flour, baking powder, cinnamon, baking soda and salt.
In a separate bowl whisk together brown sugar, white sugar, eggs, oil and vanilla until smooth.
Pour over flour mixture.
Stir just until moistened. Fold in bananas, pineapple and pecans.

Using a 1/4 cup measuring cup, fill 24 lined muffin cups.

Bake at 350 degrees for 23-25 minutes. Let cool completely in pan.

CREAM CHEESE ICING
In a bowl beat cream cheese and butter until smooth. Beat in vanilla.
Add icing sugar 1/3 at a time until smooth. Pipe or spread onto cupcakes.