Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topper
Description
Straight from the South comes hummingbird cupcakes: spiced mini-cakes made with banana, coconut, pecans, and crushed pineapple, with maple-cream cheese frosting and a praline topper.
Ingredients
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2 cups white sugar
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1 cup softened butter
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3 large eggs
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2 teaspoons vanilla extract
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2 cups mashed ripe bananas
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1/2 cup drained crushed pineapple
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3 cups all-purpose flour
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1 teaspoon baking soda
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3/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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1 1/2 cups white sugar
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1 1/2 cups packed dark brown sugar
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1 cup milk
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3 tablespoons corn syrup
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2 tablespoons butter
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1/4 teaspoon salt
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2 teaspoons vanilla extract
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1 cup pecan halves
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2 (4 ounce) containers Greek cream cheese, softened
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1 cup softened butter
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8 cups confectioners' sugar
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3 tablespoons maple syrup
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin tin cups with paper liners.
2
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.
3
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.
4
Bake in the preheated oven until a cupcake top bounces back when pressed, 25 to 30 minutes. Cool completely on a wire rack.
5
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.
6
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.
7
Add frosting to the tops of the cooled cupcakes and top with praline topping.