HONEY TOASTED PECAN HUMMINGBIRD CUPCAKES

Overview

30 MIN

Prep Time

2 HR

Total Time

EASY

Skill Level

24

Servings

Ingredients

  • 3 c All-Purpose Flour
  • 1 1/2 c Sugar
  • 1/3 c Dark Brown Sugar
  • 2 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 3 Large Eggs (beaten)
  • 3/4 c Canola Oil
  • 3/4 c Olive Oil (not extra virgin)
  • 2 tsp Vanilla Bean Paste or Extract
  • 12 oz Canned Crushed Pineapple in Juice
  • 1 1/2 c Overripe Bananas (mashed)
  • 1 c 44 Farms Honey Toasted Pecans (chopped)
  • 1 c 44 Farms Honey Toasted Pecans (whole)
  • 1 recipe Cream Cheese Buttercream, recipe follows
  • (2) 8 oz pkgs Cream Cheese (softened)
  • 1 lb Butter (softened)
  • 6 c Powdered Sugar
  • 1 Tbs Vanilla Bean Paste or Extract
  • 1/2 tsp Kosher Salt

Instructions

1

Pre-heat oven to 350º and place 24 paper baking cup liners into 2 standard 12-cup muffin pans.

2

In a large bowl, whisk together all dry ingredients.

3

Add all wet ingredients and whisk together until just combined.

4

Fold in chopped 44 Farms Honey Toasted Pecans.

5

Spoon batter into lined muffin pans until each cup is 3/4 full.

6

Bake for 24 minutes.

7

Remove from oven and let cool 30–45 minutes before piping on frosting.

8

Top with cream cheese buttercream and whole 44 Farms Honey Toasted Pecans.

9

CREAM CHEESE BUTTERCREAM

10

Beat cream cheese and butter in a stand mixer with the paddle attachment until smooth, about 3 minutes. Scrape down sides of bowl.

11

Add powdered sugar gradually, 1 cup at a time. Turn mixer on medium-low speed and mix until incorporated. Continue until all powdered sugar has been added.

12

Add vanilla and salt.

13

Increase speed to medium-high and beat for 4 minutes.

Chef's Tip

If you don’t have any over-ripe bananas, you can roast bananas on a sheet pan in the oven at 275 degrees for 30 minutes. Let cool and remove from skin.