adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topper
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Delicious hummingbird cupcakes infuse Southern flavors with banana, coconut, pecans, and pineapple. Topped with maple-cream cheese frosting and a praline crunch.
Ingredients:
  • 2 cups white sugar
  • 1 cup softened butter
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups mashed ripe bananas
  • 0.5 cup drained crushed pineapple
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.75 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1.5 cups white sugar
  • 1.5 cups packed dark brown sugar
  • 1 cup milk
  • 3 tablespoons corn syrup
  • 1 cup pecan halves
  • 2 (4 ounce) containers Greek cream cheese, softened
  • 8 cups confectioners' sugar
  • 3 tablespoons maple syrup
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and line 30 muffin tin cups with paper liners.
  • In a bowl, mix together 2 cups of sugar, 1 cup of butter, eggs, and vanilla extract until creamy. In a separate bowl, combine mashed bananas and pineapple. In another bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
  • Alternate adding the flour mixture and banana mixture to the bowl of butter, mixing well each time. Stir in coconut and pecans, then fill muffin tin cups 2/3 full with batter.
  • Bake in the preheated oven for 25-30 minutes, or until the cupcake top springs back when pressed. Let cool on a wire rack.
  • In a heavy saucepan over medium heat, combine 1 1/2 cups white sugar, dark brown sugar, milk, corn syrup, 2 tablespoons butter, and salt. Heat until a soft-ball candy thermometer reaches 235 degrees F (112 degrees C). Remove from heat, stir in vanilla extract. Spoon caramel onto waxed paper while warm, and sprinkle with pecans. Let the praline topping cool before serving.
  • Mix cream cheese, butter, and maple syrup in a bowl, ensuring to scrape down the sides with a spatula. Gradually incorporate confectioners' sugar until frosting is fully combined.
  • Frost the cooled cupcakes and sprinkle with praline topping.

Similar Recipes