Hummingbird Cupcakes (MS)

By LDenvir

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup mashed ripe bananas (from about 3 large bananas)
• 1 tablespoon clover honey
• 1 cup chopped pecans
• 1/2 cup crushed pineapple, drained
• 1/4 cup hot water
• Vanilla Cream Cheese Frosting
• Makes enough for 1 dozen cupcakes
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 4 cups confectioners' sugar, sifted
• 1/4 teaspoon pure vanilla extract
• 6 ounces cream cheese, room temperature
• Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.

Preparation

Step 1

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.
Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.

Sprinkle cupcakes with remaining 1/2 cup pecans.