Hummingbird Cupcakes

A little-known fact about me is that I am from the South. It is such a little-known fact, that my friends from Farmington, Utah that I grew up with and even my parents aren't aware. This is probably because this fact exists only in my own mind. I find that after watching a 30 minute Paula Deen episode, I speak in a southern accent (although I have not yet mastered the authentic pronunciation of "oil"). Also, Paula Deen is my aunt. (And by "aunt" I mean "my uncle has seen her in real life")


Naturally, I am in love with southern cooking, and will attempt any recipe claiming to be a southern specialty. Hence, the Hummingbird cake I have been making for a few years, and most recently, in cupcake form. (Did you know 4 cupcakes is pretty much the same as one serving of layer cake? If you didn't, it could be because that fact also originated in my own mind.) 


The classic ingredients for Hummingbird Cake include bananas, pineapple, coconut, and pecans (or walnuts). It's a little reminiscent of a carrot cake in texture and appearance, and it goes perfectly with cream cheese frosting.


So all y'all enjoy this here recipe fer Hummingbird Cupcakes! Y'all! (I know. My accent is completely believable.)

Fer the cake yu'll need:

• 3 cups all-purpose flour, plus more for pan
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 2 teaspoons pure vanilla extract
• 2 cups sugar
• 3 large eggs
• 2 cups mashed ripe banana (about 3 large)
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts, or pecans
• 1 cup sweetened, shredded coconut

This here's whatcha do, y'all:

1. Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
3. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
4. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
5. Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. 

Fer the Cream Cheese Icin:

8 oz. cream cheese

1/2 cup (1 stick) butter

4 cups powdered sugar

1 tsp. vanilla

milk as needed

Cream together cream cheese and butter until smooth. Add vanilla and sugar, beat until incorporated. Add milk to your consistency preference. Keep beating on low speed until smooth and creamy.