Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topper

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Description

Straight from the South comes a hummingbird cupcake, which is a spiced cupcake with banana, coconut, pecans, and crushed pineapple, topped with a maple and cream cheese frosting and a praline topper.

Ingredients

  • 2 cups white sugar
  • 1 cup softened butter
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups mashed ripe bananas
  • ½ cup drained crushed pineapple
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 ½ cups white sugar
  • 1 ½ cups packed dark brown sugar
  • 1 cup milk
  • 3 tablespoons corn syrup
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup pecan halves
  • 2 (4 ounce) containers Greek cream cheese, softened
  • 1 cup softened butter
  • 8 cups confectioners’ sugar
  • 3 tablespoons maple syrup

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin tin cups with paper liners.
  2. Cream 2 cups sugar
  3. 1 cup butter
  4. eggs
  5. and vanilla extract together in a bowl. Combine mashed bananas and pineapple in a separate bowl. Combine flour
  6. baking soda
  7. cinnamon
  8. nutmeg
  9. and salt in a separate bowl.
  10. Add flour mixture and banana mixture to the bowl with the butter mixture in alternating additions
  11. mixing well after each. Stir in coconut and pecans. Fill lined muffin tin cups 2/3 full with batter.
  12. Bake in the preheated oven until a cupcake top bounces back when pressed
  13. 25 to 30 minutes. Cool completely on a wire rack.
  14. Heat 1 1/2 cups white sugar
  15. dark brown sugar
  16. milk
  17. corn syrup
  18. 2 tablespoons butter
  19. and salt in a heavy saucepan over medium heat to a soft-ball candy thermometer reading of 235 degrees F (112 degrees C). Remove from heat and add vanilla extract. Scoop caramel mixture onto a sheet of waxed paper while still warm. Add pecans while still warm and allow praline topping to cool before handling further.
  20. Combine cream cheese
  21. 1 cup butter
  22. and maple syrup together in a bowl
  23. scraping the sides down with a spatula. Add confectioners’ sugar slowly until frosting is well mixed.
  24. Add frosting to the tops of the cooled cupcakes and top with praline topping.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr 30 mins

Servings: 30

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