Hummingbird Cupcakes with Lemon Cream Cheese Frosting

These Hummingbird Cupcakes are so moist and flavorful, every bite will make you hum with delight! This recipe was created by our Loveless Cafe Pastry Chef, Christa Nash!

Hummingbird Cupcakes

Ingredients

• 3 cups unbleached all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple (do not drain)
• 1 cup chopped pecans
• 2 cups mashed bananas

Directions

1. Preheat oven to 350°F. Line standard muffin tins with paper liners.
2. Sift the flour, sugar, salt, baking soda, and cinnamon into a large mixing bowl. Whisk briefly to combine, then add eggs, oil, and vanilla. Mix well.
3. Add the pineapple, pecans, and bananas to the batter and mix well.
4. Divide batter evenly among lined cups, filling each three-quarters full.
5. Bake, rotating half way through, until cake tester in center comes out clean (about 20 minutes).
6. Cool completely before removing cupcakes.

Lemon Cream Cheese Frosting

Ingredients

• 10 ounces cream cheese (softened)
• 4 ounces unsalted butter (softened)
• 1 teaspoon vanilla extract
• 1 whole lemon, zest and juice (no seeds)
• 5-6 cups confectioners sugar (sift if lumpy)

Directions

1. In an electric mixer on medium speed, beat cream cheese and butter together until light and fluffy.
2. Scrape down sides of bowl 1-2 times.
3. Add extract, zest, and juice. Mix well.
4. Turn mixer down to low and gradually add sugar, scraping bowl between additions.
5. Whip until light and fluffy with no lumps.