Wholesome Vanilla Hummingbird Cupcakes
Now, let's embark on a culinary journey to create our own batch of authentic hummingbird cupcakes, where each ingredient is carefully measured and combined to evoke the nostalgic flavors of the South.
Ingredients
For the Vanilla Hummingbird Cupcakes:
For the Sour Cream Frosting:
Instructions
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Preheat the oven and prepare the muffin pans:
Preheat your oven to 350°F (175°C).
Line muffin pans with paper liners.
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Prepare the dry ingredients:
In a medium bowl, whisk together 3 cups of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of ground cinnamon. Set aside.
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Combine butter and sugar:
In the bowl of an electric mixer, cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar until light and fluffy, about 3-5 minutes.
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Add eggs and vanilla:
With the mixer on low, slowly add in eggs, one at a time, and 1 tablespoon of vanilla extract. Scrape down the sides of the bowl as needed.
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Incorporate wet and dry ingredients:
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Mix in mashed bananas, canned crushed pineapple, sweetened coconut, and pecans.
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Bake the cupcakes:
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes, or until the tops are golden and bounce back when lightly touched.
Remove from the oven and cool completely on a wire rack.
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Prepare the Sour Cream Frosting:
In a mixing bowl, beat 1 1/2 cups of softened butter until very soft.
Slowly add in 1 cup of strained sour cream, beating until smooth.
Mix in 1 teaspoon of vanilla extract, 1 teaspoon of fresh lemon juice, and a pinch of salt.
Gradually add 8-10 cups of powdered sugar until the frosting reaches your desired consistency.
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Frost the cupcakes:
Once the hummingbird cupcakes are completely cooled, frost them generously with the sour cream frosting.
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Serve and enjoy!
Decorate with golden sugar sprinkles, if desired. Bring to room temperature before serving for best flavor.
Note
- Opt for ripe bananas with brown spots for enhanced sweetness and flavor.
- Add milk or powdered sugar to adjust frosting thickness as needed.
- Experiment with toppings like toasted coconut or chopped pecans for variety.
- Freeze frosted cupcakes on a baking sheet before transferring to a container or bag for longer storage.
