Pineapple Hummingbird CupcakesPineapple Hummingbird Cupcakes
Pineapple Hummingbird Cupcakes
Pineapple Hummingbird Cupcakes
Logo
Recipe - Price Rite Marketplace Corporate
Pineapple Hummingbird Cupcakes
Pineapple Hummingbird Cupcakes
Prep Time45 Minutes
Servings12
Cook Time14 Minutes
Ingredients
1 ½ cups Bowl & Basket all-purpose flour
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp Bowl & Basket ground nutmeg
½ cup Bowl & Basket pecans, finely chopped
¾ cup Bowl & Basket granulated sugar
¾ cup Bowl & Basket vegetable oil
2 Bowl & Basket large eggs
2 tsp Bowl & Basket vanilla extract, divided follow steps
1 ½ cups mashed, ripe bananas (about 2 medium)
4 oz crushed pineapple in juice
½ cup Bowl & Basket unsalted butter, softened to room temp
12 oz Bowl & Basket cream cheese, softened to room temp
3 cups Bowl & Basket powdered sugar, sifted
Directions
  1. Preheat the oven to 350 degrees and line two cupcake pans with paper liners. Set aside until ready to use.
  2. In a large bowl, combine your dry ingredients by whisking together the flour, baking soda, salt, cinnamon, nutmeg and pecans until well mixed. Seta side.
  3. In a medium bowl, whisk sugar and oil until well combined, then beat in each egg, followed by 1 tsp vanilla. Stir in bananas and pineapple.
  4. Fold the dry ingredient mixture into your banana mixture until well combined and the batter is smooth.
  5. Use a ¼ cup measurement (or an ice cream scoop!) to evenly divide batter amongst prepared cupcake pans.
  6. Bake cupcakes for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Remove from the oven and let cool in the pan for 5 minutes before gently removing to cool completely on a wire rack.
  8. To make cream cheese frosting, beat butter using a hand mixer (or in the bowl of a stand mixer) for 1 minute and then add in cream cheese and 1 tsp vanilla and beat mixture for another 1 to 2 minutes or until smooth. Gently beat in powdered sugar until frosting is light and fluffy. If frosting seems too stiff, you can add in 1 tbsp of milk or cream to help loosen it. If frosting seems too soft for piping, place in the refrigerator for 5-10 minutes to help it stiffen.
  9. When ready to decorate, pipe frosting onto cooled cupcakes. Add crushed pecans around the rime of the frosting, then top with a dried pineapple flower(if desired).

To Make Dried Pineapple Flowers:

 

  1. Preheat the oven to 225 degrees.
  2. Using a sharp knife, cut off the top and bottom off 1 pineapple. Place it upright and cut off the rind and remove the eyes either with the knife or a vegetable peeler.
  3. Using either your knife or a mandoline, cut the pineapple into thin slices (as thin as possible while still being whole slices). Place these slices onto paper towels and pat dry to remove as much excess moisture as possible.
  4. Place the pineapple slices into the cavities of a cupcake pan, pressing down gently in the center.
  5. Bake pineapple slices for 1 hr, then carefully flip over and cook for another 30-40 minutes or until the edges are brown. Let cool in cupcake tins overnight, then remove and use as desired.
45 minutes
Prep Time
14 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 ½ cups Bowl & Basket all-purpose flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.39$0.48/lb
½ tsp baking soda
Bowl & Basket Pure Baking Soda, 16 oz
Bowl & Basket Pure Baking Soda, 16 oz
$0.89$0.06/oz
½ tsp salt
Morton Salt, Iodized, 26 Ounce
Morton Salt, Iodized, 26 Ounce
$1.49$0.06/oz
1 tsp ground cinnamon
Mi Pepito Ground Cinnamon, 1.50 oz
Mi Pepito Ground Cinnamon, 1.50 oz
$1.25$0.83/oz
¼ tsp Bowl & Basket ground nutmeg
Bowl & Basket Ground Nutmeg, 2.1 oz
Bowl & Basket Ground Nutmeg, 2.1 oz
$1.99$0.95/oz
½ cup Bowl & Basket pecans, finely chopped
Emerald Glazed Pecans, 5 oz
Emerald Glazed Pecans, 5 oz
$3.29$0.66/oz
¾ cup Bowl & Basket granulated sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$3.19$0.80/lb
¾ cup Bowl & Basket vegetable oil
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
$4.29$0.09/fl oz
2 Bowl & Basket large eggs
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$3.99
2 tsp Bowl & Basket vanilla extract, divided follow steps
Price Rite Pure Vanilla Extract, 1 fl oz
Price Rite Pure Vanilla Extract, 1 fl oz
$2.89$2.89/fl oz
1 ½ cups mashed, ripe bananas (about 2 medium)
Cooking Banana
Cooking Banana
$0.29 avg/ea$0.57/lb
4 oz crushed pineapple in juice
Sunnyside Fresh Pineapple, 12 oz
Sunnyside Fresh Pineapple, 12 oz
$3.99$0.33/oz
½ cup Bowl & Basket unsalted butter, softened to room temp
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$3.79$3.79/lb
12 oz Bowl & Basket cream cheese, softened to room temp
Bowl & Basket Plain Whipped Cream Cheese, 8 oz
Bowl & Basket Plain Whipped Cream Cheese, 8 oz
$2.29$0.29/oz
3 cups Bowl & Basket powdered sugar, sifted
Bowl & Basket Confectioners Sugar, 32 oz
Bowl & Basket Confectioners Sugar, 32 oz
$2.39$1.20/lb

Directions

  1. Preheat the oven to 350 degrees and line two cupcake pans with paper liners. Set aside until ready to use.
  2. In a large bowl, combine your dry ingredients by whisking together the flour, baking soda, salt, cinnamon, nutmeg and pecans until well mixed. Seta side.
  3. In a medium bowl, whisk sugar and oil until well combined, then beat in each egg, followed by 1 tsp vanilla. Stir in bananas and pineapple.
  4. Fold the dry ingredient mixture into your banana mixture until well combined and the batter is smooth.
  5. Use a ¼ cup measurement (or an ice cream scoop!) to evenly divide batter amongst prepared cupcake pans.
  6. Bake cupcakes for 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Remove from the oven and let cool in the pan for 5 minutes before gently removing to cool completely on a wire rack.
  8. To make cream cheese frosting, beat butter using a hand mixer (or in the bowl of a stand mixer) for 1 minute and then add in cream cheese and 1 tsp vanilla and beat mixture for another 1 to 2 minutes or until smooth. Gently beat in powdered sugar until frosting is light and fluffy. If frosting seems too stiff, you can add in 1 tbsp of milk or cream to help loosen it. If frosting seems too soft for piping, place in the refrigerator for 5-10 minutes to help it stiffen.
  9. When ready to decorate, pipe frosting onto cooled cupcakes. Add crushed pecans around the rime of the frosting, then top with a dried pineapple flower(if desired).

To Make Dried Pineapple Flowers:

 

  1. Preheat the oven to 225 degrees.
  2. Using a sharp knife, cut off the top and bottom off 1 pineapple. Place it upright and cut off the rind and remove the eyes either with the knife or a vegetable peeler.
  3. Using either your knife or a mandoline, cut the pineapple into thin slices (as thin as possible while still being whole slices). Place these slices onto paper towels and pat dry to remove as much excess moisture as possible.
  4. Place the pineapple slices into the cavities of a cupcake pan, pressing down gently in the center.
  5. Bake pineapple slices for 1 hr, then carefully flip over and cook for another 30-40 minutes or until the edges are brown. Let cool in cupcake tins overnight, then remove and use as desired.