Jodie Perkins
@jodiesnikrep
Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topping
Delight in these moist and flavorful Hummingbird Cupcakes, made with ripe bananas, crushed pineapple, and topped with a luscious cream cheese-maple frosting and a crunchy praline topping. Perfect for any occasion, these cupcakes are a tropical treat that will impress your guests!
Details
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:13
- Views:4
Recipe Information
- Prep time35 min.
- Cook time30 min.
- Total time65 min.
- Servings30
Ingredients
- 2 cups
- 1 cup
- 3
- 2 teaspoons
- 2 cups
- 1/2 cup
- 3 cups
- 1 teaspoon
- 3/4 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1 cup
- 1 cup
Cooking Instructions
Follow our step-by-step guide on how to make Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topping.
Step 1
Preheat your oven to 350°F (175°C) and line 30 muffin tin cups with paper liners.
Step 2
In a large mixing bowl, cream together the white sugar, softened butter, eggs, and vanilla extract until smooth and fluffy.
Step 3
In a separate bowl, combine the mashed bananas and drained crushed pineapple.
Step 4
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
Step 5
Gradually add the flour mixture and the banana mixture to the butter mixture, alternating between the two and mixing well after each addition. Stir in the sweetened shredded coconut and chopped pecans until evenly distributed.
Step 6
Fill each lined muffin cup about two-thirds full with the batter.
Step 7
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back when lightly pressed. Allow the cupcakes to cool completely on a wire rack.
Step 8
For the praline topping, combine 1 1/2 cups white sugar, dark brown sugar, milk, corn syrup, 2 tablespoons butter, and a pinch of salt in a heavy saucepan. Cook over medium heat until the mixture reaches a soft-ball stage (235°F or 112°C) on a candy thermometer. Remove from heat and stir in vanilla extract.
Step 9
Scoop the warm caramel mixture onto a sheet of waxed paper and sprinkle with chopped pecans. Allow the praline to cool before breaking it into pieces.
Step 10
To make the frosting, beat together the cream cheese, 1 cup of butter, and maple syrup in a bowl, scraping down the sides as needed. Gradually add confectioners' sugar until the frosting is smooth and well combined.
Step 11
Once the cupcakes are completely cool, frost the tops with the cream cheese-maple frosting and finish with pieces of the praline topping.