Hummingbird Bakery Marshmallow Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
• Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
• Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.
• Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting.
• Frost the cupcakes with the Cream Cheese Frosting once cool.
• Add the butter and cream cheese to a large bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat until smooth and light.

Steps:

• Preheat oven to 350°; place 12 paper baking cups in a muffin tin.
• In a bowl, sift flour, baking powder, and cinnamon.
• In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.
• Beat in the eggs slowly; then stir in the dry ingredients in 3 batches.
• Add in the rest of the ingredients; stir until combined.
• Spoon the batter into the cups; bake for 20-25 minutes or until test done.
• Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
• Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
• Smear the frosting onto the cupcakes.
• **May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes.

Steps:

• Make the hummingbird cupcakes: Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with nonstick spray.
• In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon.
• Add the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla and stir with a wooden spoon to incorporate. The batter will be thick.
• Using a spring-release ice cream scoop, divide the batter evenly between the prepared muffin cups.
• Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and let cool for at least 30 minutes before frosting.
• Make the cream cheese frosting: In a large metal bowl, cream the cream cheese and butter with an electric hand mixer on high speed for 3-5 minutes, until fluffy and thick.
• Reduce the mixer speed to low and add the powdered sugar, 1 cup at a time, until incorporated. Increase the mixer speed to high and whip until light and fluffy, about 3 minutes more.
• Add the crushed pineapple, salt, and vanilla and whip for another 30 seconds, or until incorporated.
• Transfer the frosting to a piping bag fitted with a star tip, then pipe onto the cooled cupcakes.
• Garnish each cupcake with a slice of fresh and candied pineapple.
• Enjoy!
• Note: The temperature of the butter and cream cheese should not exceed 72°F (22°C) or the frosting may break.