hummingbird cupcakes
I first had Hummingbird cake in the 70's, but of course my momma made it from scratch. I found this on www.bakeorbreak.com and I am excited to place it hopefully in your recipe box. I know it will be a hit for you cupcake makers...
prep time
15 Min
cook time
25 Min
method
---
yield
24 serving(s)
Ingredients
- 1 package yellow cake mix
- 2 cans 8 oz crushed pineapple, well drained
- 1 cup mashed fully riped bananas, about 3
- 1 cup sour cream
- 3 - eggs
- 1/4 cup oil
- 2 teaspoons cinnamon, ground
- 1 1/2 cups pecans, chopped
- 1 package 8oz cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 package powdered sugar
How To Make hummingbird cupcakes
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Step 1Heat oven to 350F. Beat first 7 ingredients with mixer until well blended. Spoon into 24 paper lined muffin cups.
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Step 2Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
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Step 3Beat cream cheese, butter, vanilla in large bowl with mixer until well blended. Gradually add powdered sugar. Spread onto cupcakes; top with remaining nuts. Keep refrigerated.
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Step 4*****My momma has a short cup if your in a hurry take a can of vanilla frosting and whip it with the cream cheese. You won't know the difference.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
Tag:
#Quick & Easy
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