Name: Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topper
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 cups white sugar; 1 cup softened butter; 3 large eggs; 2 teaspoons vanilla extract; 2 cups mashed ripe bananas; 0.5 cup drained crushed pineapple; 3 cups all-purpose flour; 1 teaspoon baking soda; 0.75 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.25 teaspoon salt; 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1.5 cups white sugar; 1.5 cups packed dark brown sugar; 1 cup milk; 3 tablespoons corn syrup; 2 tablespoons butter; 0.25 teaspoon salt; 2 teaspoons vanilla extract; 1 cup pecan halves; 2 (4 ounce) containers Greek cream cheese, softened; 1 cup softened butter; 8 cups confectioners' sugar; 3 tablespoons maple syrup

Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topper

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Straight from the South comes a hummingbird cupcake, which is a spiced cupcake with banana, coconut, pecans, and crushed pineapple, topped with a maple and cream cheese frosting and a praline topper.

Recipe by ainsliek

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hrs 30 mins

Servings:

Yield:

30 cupcakes

Jump to Nutrition Facts

Ingredients

Cupcake:

2 cups white sugar
1 cup softened butter
3 large eggs
2 teaspoons vanilla extract
2 cups mashed ripe bananas
½ cup drained crushed pineapple
3 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans

Praline:

1 ½ cups white sugar
1 ½ cups packed dark brown sugar
1 cup milk
3 tablespoons corn syrup
2 tablespoons butter
¼ teaspoon salt
2 teaspoons vanilla extract
1 cup pecan halves

Frosting:

2 (4 ounce) containers Greek cream cheese, softened
1 cup softened butter
8 cups confectioners' sugar
3 tablespoons maple syrup

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin tin cups with paper liners.
Cream 2 cups sugar, 1 cup butter, eggs, and vanilla extract together in a bowl. Combine mashed bananas and pineapple in a separate bowl. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
Add flour mixture and banana mixture to the bowl with the butter mixture in alternating additions, mixing well after each. Stir in coconut and pecans. Fill lined muffin tin cups 2/3 full with batter.
Bake in the preheated oven until a cupcake top bounces back when pressed, 25 to 30 minutes. Cool completely on a wire rack.
Heat 1 1/2 cups white sugar, dark brown sugar, milk, corn syrup, 2 tablespoons butter, and salt in a heavy saucepan over medium heat to a soft-ball candy thermometer reading of 235 degrees F (112 degrees C). Remove from heat and add vanilla extract. Scoop caramel mixture onto a sheet of waxed paper while still warm. Add pecans while still warm and allow praline topping to cool before handling further.
Combine cream cheese, 1 cup butter, and maple syrup together in a bowl, scraping the sides down with a spatula. Add confectioners' sugar slowly until frosting is well mixed.
Add frosting to the tops of the cooled cupcakes and top with praline topping.

Nutrition Facts (per serving)

547	Calories
21g	Fat
88g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 30
Calories 547
% Daily Value *
Total Fat 21g	27%
Saturated Fat 10g	50%
Cholesterol 57mg	19%
Sodium 220mg	10%
Total Carbohydrate 88g	32%
Dietary Fiber 2g	6%
Total Sugars 73g
Protein 4g
Vitamin C 2mg	9%
Calcium 37mg	3%
Iron 1mg	6%
Potassium 157mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.