Hummingbird Cupcakes, Peanut Butter Cupcakes

Hummingbird Cupcakes

  • ¼ lb. unsalted butter, softened
  • ½ cup sugar
  • 1 cup flour
  • ¼ teas. salt
  • ½ teas. cinnamon
  • ½ teas. baking soda
  • ½ teas. baking powder
  • 2 eggs
  • 1 teas. vanilla extract
  • ½ cup chopped pecans
  • ¼ cup crushed pineapples
  • 2 large ripe bananas, mashed

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In asmall bowl combine the crushed pineapple and the mashed bananas together and set aside. In another bowl whisk the flour, baking soda, baking powder, cinnamon and salt together. In a large mixing bowl beat together the butter and sugar with a hand mixer until they are light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time. Add the vanilla extract. Slowly add the dry flour mixture to the wet mixture and beat the batter until it is thoroughly mixed. Add the pineapple and banana and mix together. Finally fold the pecans into the cupcake batter. Spoon the batter into the prepared muffin pan. Fill the paper liner cups about three-quarters full. Place pan in preheated oven and bake until the tops of the cupcakes are golden brown and a toothpick inserted into the center of the cupcake comes out clear, 18-20 minutes.

Remove cupcakes from oven, transfer to a wire rack and allow to cool. When cupcakes are cool, frost with cream cheese frosting. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a small bowl combine the crushed pineapple and the mashed bananas together and set aside. In another bowl whisk the flour, baking soda, baking powder, cinnamon and salt together. In a large mixing bowl beat together the butter and sugar with a hand mixer until they are light and fluffy, about 3-4 minutes.

Beat in the eggs, one at a time. Add the vanilla extract. Slowly add the dry flour mixture to the wet mixture and beat the batter until it is thoroughly mixed. Add the pineapple and banana and mix together. Finally fold the pecans into the cupcake batter. Spoon the batter into the prepared muffin pan. Fill the paper liner cups about three-quarters full. Place pan in preheated oven and bake until the tops of the cupcakes are golden brown and a toothpick inserted into the center of the cupcake comes out clear, 18-20 minutes. Remove cupcakes from oven, transfer to a wire rack and allow to cool. When cupcakes are cool, frost with cream cheese frosting.

Cream Cheese Frosting

  • 4 Tbsp. butter or margarine
  • 1 8 oz pkg. cream cheese, softened
  • 3 cups confectioners’sugar
  • 2 teas. vanilla extract

Cream the butter and cream cheese together until they are smooth. Slowly add the confectioners’sugar and finally the vanilla. Continue to beat the frosting until it its light and smooth. Spread frosting on top of the cupcakes.

Peanut Butter Cupcakes

  • 1 ¾ cups flour
  • 1 ¼ cups brown sugar, firmly packed
  • 1 cup milk
  • 1/3 cup butter or margarine
  • 1/3 cup peanut butter
  • 2 eggs
  • 1 teas. vanilla extract
  • 3 teas. baking powder
  • ½ teas. salt
  • 24 miniature peanut butter cups

Preheat oven to 350 degrees F. Line 2-12 cup muffin pans with paper liners, set aside. In a large bowl beat the butter or margarine with the eggs and vanilla. Add the flour, brown sugar, salt, baking powder, milk, and peanut butter and mix together with an electric mixer at low speed. When ingredients are well mixed increase the speed of the electric mixer to medium. And beat this mixture together for 2 minutes. Spoon cupcake batter into prepared muffin pans.

Fill the muffin liner cups about two-thirds full. If the peanut butter cups are in paper, remove the papers from the peanut butter cups. Insert one peanut butter cup into the center of the batter in each cupcake until the top of the peanut butter cup is even with the top of the batter. Place filled muffin pans in the preheated oven and bake for about 18-20 minutes. Cupcakes are done when they spring back when they are lightly touched.