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.
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cup granulated sugar
- 1 cup softened butter (2 sticks)
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 large bananas (smashed)
- 1 cup canned crushed pineapple (in juices)
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 1/2 cup softened butter (3 sticks)
- 1 cup sour cream (strained, no extra liquid on top)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 8 cups powdered sugar
- Pinch of salt
- Preheat the oven and prepare the muffin pans:
Preheat your oven to 350°F (175°C).
Line muffin pans with paper liners.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost the cupcakes:
Once the hummingbird cupcakes are completely cooled, frost them generously with the sour cream frosting.
- Serve and enjoy!
Decorate with golden sugar sprinkles, if desired. Bring to room temperature before serving for best flavor.
- 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.
Have Fun Baking!