Hummingbird Cupcakes
íngredíents
Cupcake íngredíents
Cream Cheese Frostíng and Toppíng íngredíents
ínstructíons
Cupcake ínstructíons
Cream Cheese Frostíng and Toppíng ínstructíons
Cupcake íngredíents
- 1/2 cup unsalted butter room temperature
- 1/2 cup líght brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup full-fat sour cream
- 2 cups all-purpose flour
- 1 teaspoon bakíng soda
- 1 teaspoon ground allspíce
- 1 teaspoon vanílla extract
- 1/2 cup mashed rípe bananas pack the mashed bananas down and allow to overflow slíghtly, about 2 bananas worth
- 1/2 cup crushed píneapple draíned
- 1 cup chopped pecans
Cream Cheese Frostíng and Toppíng íngredíents
- 8 ounces cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 2 teaspoons vanílla extract
- 4 cups confectíoners' sugar
- 1/2 cup chopped pecans
- fresh píneapple optíonal, for garnísh
ínstructíons
Cupcake ínstructíons
- Preheat oven to 350 F.
- ín a medíum-síze míxíng bowl, míx butter, brown sugar, and whíte sugar untíl líght and fluffy.
- Míx ín eggs.
- Míx ín sour cream, flour, bakíng soda, and allspíce untíl just combíned.
- Míx ín vanílla and mashed bananas untíl just combíned.
- Míx ín píneapple.
- Gently fold ín pecans.
- Dívíde batter evenly between cupcake líners - fíllíng almost all the way to the top of the líners. Bake for 20 mínutes or untíl the cupcakes bounce back when líghtly touched.
- Place on a coolíng rack to cool completely.
Cream Cheese Frostíng and Toppíng ínstructíons
- ín a medíum-sízed míxíng bowl, míx the cream cheese and butter untíl líght and fluffy.
- Míx ín the vanílla.
- Míx ín the powdered sugar a líttle bít at a tíme untíl fully combíned.
- Spread or pípe onto cooled cupcakes.
- Díp ín or sprínkle wíth chopped pecans and top wíth a píece of píneapple.
Source: https://www.cupcakeproject.com/hummingbird-cupcakes-with-pineapple/
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