Hummingbird Cupcakes

Adapted slightly from Bay Area Bites

Recently I saw this recipe for Hummingbird Cupcakes on Annie's Eats, but the amount of butter called for in the recipe sort of terrified me (don't get me wrong, I still love her site!).  So I went searching the Internet and found this recipe, and decided to give it a try.

These cupcakes were on the dense side, more like a muffin.  But they were still very flavorful and delicious, if you ask me.  My husband, on the other hand, didn't care for them.  He likes banana bread, but somehow didn't like the banana in these.  Maybe it's the combination of flavors he didn't care for?  

Whatever the reason, it annoys me.  Oh well, I guess I need to learn not to take it personally if he doesn't like something I make!  

I wonder if using the Greek yogurt made them more dense?  Either that, or the fact that the three bananas I used made more than a cup mashed, but I used all of them anyway.  Oh well.  They were still good!

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 large egg
4 oz. crushed pineapple, undrained
1 cup mashed banana (2-3 large bananas)
1/2 cup unsweetened, shredded coconut
1/4 cup sour cream (I used Greek yogurt)
1 Tbsp. + 1 tsp. Canola oil
1 tsp. vanilla extract
1/4 cup chopped walnuts (optional- I omitted)

Cream Cheese Frosting

For Cream Cheese Frosting:
1 8-oz package cream cheese, softened
1/4 cup butter, softened
¾-1 cup powdered sugar
1 tsp. vanilla

Directions:

Preheat over to 350 F.  Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. In a separate bowl, stir together the egg with the next six ingredients; add to flour mixture and stir until well combined (do not beat).

Line cupcake pan with paper liners and fill with batter. Bake for 20-25 minutes or until toothpick inserted in centers comes out clean. Cool completely before frosting.

While the cupcakes are baking, make the frosting by beating together all ingredients until well combined. Start by using ¾ cup powdered sugar.  Taste the frosting and decide if it is sweet enough for you.  If it is not, use a full cup of powdered sugar. 

Frost each cupcake and sprinkle with walnuts.

Yields: 12 cupcakes

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