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How to Make Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topper - A Step-by-Step Guide

If you're looking for a show-stopping dessert that will impress any crowd, look no further than these Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topper. This recipe takes the classic Southern Hummingbird cake and transforms it into adorable, individual-sized cupcakes that are perfect for any occasion. With a moist and flavorful cake, a creamy and tangy frosting, and a sweet and crunchy praline topping, these cupcakes have it all!

The Hummingbird cake gets its na...

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Ingredients

  • 2 cups white sugar
  • 1 cup softened butter
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups mashed ripe bananas
  • ½ cup drained crushed pineapple
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 ½ cups white sugar
  • 1 ½ cups packed dark brown sugar
  • 1 cup milk
  • 3 tablespoons corn syrup
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup pecan halves
  • 2 (4 ounce) containers Greek cream cheese, softened
  • 1 cup softened butter
  • 8 cups confectioners' sugar
  • 3 tablespoons maple syrup

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 30
  • Yield: 30 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin tin cups with paper liners.
  • 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.
  • 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.
  • Bake in the preheated oven until a cupcake top bounces back when pressed, 25 to 30 minutes. Cool completely on a wire rack.
  • 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.
  • 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.
  • Add frosting to the tops of the cooled cupcakes and top with praline topping.

    • Nutrition

    547 cal.

    • Total Fat: 21g
    • Saturated Fat: 10g
    • Cholesterol: 57mg
    • Sodium: 220mg
    • Total Carbohydrate: 88g
    • Dietary Fiber: 2g
    • Total Sugars: 73g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 37mg
    • Iron: 1mg
    • Potassium: 157mg

    Categories

    Baking recipes
    Dessert recipes
    Cupcake recipes
    Frosting recipes