For one of our monthly Supper Club sessions, which I look forward to every month, I brought Hummingbird Cupcakes adapted from this delicious Taste of Home cupcake recipe. The reason I made my own adaptations was because the original recipe calls for an insane amount of sugar. Mine’s just a healthier (and still wonderfully tasty!) version of these delicious cupcakes.
Hummingbird Cupcake Recipe
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1/2 cup applesauce
- 3 eggs
- 2 teaspoons vanilla extract
- 1 whole mashed ripe banana
- 2/3 cup drained canned crushed pineapple
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup flaked coconut
- 1 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-3/4 cups confectioners’ sugar
- 1 teaspoon almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- In a large bowl, stir softened butter, applesauce and sugar until mixed completely. Add in eggs one at a time, and beat in vanilla. In a small bowl, combine banana and pineapple.
- Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately and slowly stir in spoon fulls of the mashed banana and pineapple. Fold in coconut and pecans.
- Line muffin tin with paper liners and fill two-thirds full. Bake at 350° for 20-25 minutes or until cupcakes are lightly browned. Set aside and let cool completely before frosting… if you frost too soon, this yummy frosting will slide right off!
- In a small bowl, beat cream cheese, almond utter and softened unsalted butter until fluffy. Sprinkle in cinnamon and add confectioners’ sugar and vanilla; beat until smooth.
- Frost those delicious cupcakes and enjoy! I also added a sprinkle of cinnamon on top of the frosted cupcakes for added color.
Yield: about 2 dozen cupcakes.
Need more baking ideas? Check out the recipes for these other tasty treats: