Hummingbird Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 24 cupcakes
Ingredients
upcakes:
- 2 C. all-purpose flour
- 1 C. granulated sugar
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- ¾ tsp. salt
- ½ tsp. Clabber Girl® Baking Powder
- ½ tsp. Clabber Girl® Baking Soda
- 1 C. Crisco® All-Vegetable Shortening, melted
- 2 eggs
- 1/4 C. Grandma’s® Molasses
- 1 tsp. Spice Islands® Pure Vanilla Extract
- ½ tsp. Spice Islands® Pure Almond Extract
- 2 – 8 oz. cans crushed pineapple, undrained
- 2 med. bananas, ripe and mashed
- 1 C. chopped pecans, toasted
Frosting:
- 2 – 8 oz. pkg. cream cheese, softened
- 1 C. Crisco® All-Vegetable Shortening
- 1 Tbsp. Spice Islands® Pure Vanilla Extract
- ¼ tsp. salt
- 32 oz. powdered sugar, sifted
Directions
Cupcakes:
- Preheat oven to 350˚F and line muffin tins with paper liners or spray with Baker’s Joy® Nonstick Spray with Flour; set aside.
- In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking powder and baking soda until well blended.
- In a medium bowl, whisk together the melted shortening, eggs, molasses, vanilla extract, almond extract and pineapple.
- Add to the dry ingredients and mix gently.
- Stir in the mashed bananas and pecans and stir well.
- Portion into the prepared muffin tins, filling between 2/3 and ¾ of the way full.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pans.
Frosting:
- In a medium mixing bowl, cream together the cream cheese, shortening and salt until well blended.
- Blend in the vanilla.
- Add the powdered sugar, a little at a time, and mix well with each addition until smooth and creamy.
- Use to frost cooled cupcakes.
- Garnish with pecans and dried bananas, if desired.
