Decadent Hummingbird Cupcakes
Happy New Year to all my beloved readers. I wish you all a joyful and peaceful year ahead. Today I’m going to blog about a moist, flavorful and decadent cupcake recipe. Do not expect anything healthy because it’s loaded with butter, sugar and calories. And that makes hummingbird cake absolutely delicious! Usually when I see a recipe I always think about the healthy modifications I can make but not for this one. I just let go everything and decided to bake and enjoy it as it is with respect to the fat and sugar content and white flour. I did use unsweetened applesauce and plain yogurt as egg substitutes. I also used cake flour instead of all-purpose flour.
The reason for the name Hummingbird cake is not known but one guess is the cake is as sweet as the nectar a hummingbird would like to feed on. And that’s absolutely true because these cupcakes are very sweet. I saw this recipe for Hummingbird cake here when I was looking for recipes using banana. I had a lot of overripe bananas and wanted to bake something new other than the vegan banana bread, vegan double chocolate banana cupcakes and banana chocolate chip muffins I usually bake. At first I was a bit hesitant after looking the fat and sugar content but decided to go with it anyhow. No wonder I received a lot of compliments from my family and friends.
|Egg-Free Hummingbird Cupcakes|
- 1 cup butter, softened
- 2 cups white sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup plain yogurt(I used 2%)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups mashed bananas
- 1/2 cup crushed pineapple, drained
- 3 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon salt
- 1 cup flaked coconut, unsweetened
- 1 and 3/4 cups toasted and chopped pecans
- 1 package (8 ounces) cream cheese (I used light)
- 1/2 cup butter, softened
- 3-3/4 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350F/180C for 15 minutes. Line two 12 cup muffin tins with paper liners. While the oven is heating, place the pecans on a cookie sheet and toast it in the oven for 5-7 minutes, stirring it once or twice in the middle. Stay alert so that the pecans don’t burn. After about 6 or 7 minutes, remove the sheet out of the oven and let the nuts cool. Coarsely chop the nuts and set aside.
- In a smaller bowl combine together the mashed bananas and crushed pineapple. While mashing the bananas you can add a tablespoon of water or milk to make the mashing easier. In a medium size bowl stir together the Part 3 dry ingredients and set aside.
- In another large bowl cream together the butter and sugar using an electric beater. Stir in the applesauce, yogurt, vanilla extract and vinegar. Beat it for another 2 minutes. The mixture will look curdled, but don’t worry about that.
- Now add the fruit mixture and flour mix alternately, mixing well after each addition. Do not use the mixer for this. A spatula or wooden spoon is just enough.
- Once the batter comes along well, stir in the coconut and 1 cup of pecans and mix until just combined.
- Scoop out 1/4th-1/3rd cup of batter in each muffin cup. I used a standard size ice cream scoop for this and it was perfect.
- Bake it for 20-23 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. I tested just after 20 minutes and it was done. Do not over-bake it because the cupcakes will not be moist and you will end up with dry cupcakes. Cool it completely on a wire rack before frosting.
- In a medium size bowl cream together the cream cheese and butter until fluffy. Add vanilla extract and confectioner’s sugar 1 cup at a time and beat until smooth.
- Frost the cupcakes and top it with the balance 3/4th cup of toasted and chopped pecans. (See My Notes)
- You can very well reduce the quantity of sugar by 1/4-1/2 cup, especially if you are going to frost the cupcakes. We use a lot of bananas and the pineapple also adds to the sugar content.
- The original hummingbird cake recipe had used all-purpose flour but I chose to go with cake flour because we are not using eggs and it did definitely pay off. The cupcakes had an amazing texture. So I don’t know if the cupcakes would turn out so light and fluffy with all-purpose flour.
- The next time I bake this cake, I’m going to omit the coconut. Everybody else loved the flavor of the cupcakes but I personally would prefer a coconut free version.
- The recipe for cream cheese frosting makes a LOT of frosting. Maybe it’s just me, because we do not prefer very sweet stuff. I did not frost all the 24 cupcakes but even if I had, I still would have leftover frosting unless and otherwise I slather the cupcakes with all the frosting. I frosted about 12 cupcakes but I did not go overboard with it. So I think it depends upon how much you use per cupcake. But no worries, cream cheese frosting keeps good for 2-3 months in the refrigerator, which I found out while making this vegan pumpkin roll.
| Calories: 385.5 |
Total Fat: 17.7 g
Saturated fat: 8.1 g
Unsaturated fat: 8.5 g
Cholesterol: 26.4 mg
Sodium: 145.2 mg
| Total Carbohydrate: 55.4 g |
Potassium: 146.1 mg
Dietary Fiber: 2.3 g
Sugars: 38.9 g
Protein: 3.9 g
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