Hummingbird Cupcakes

July 28, 2016

This recipe is courtesy of Goo Goo Cluster. Top these cupcakes with your favorite cream cheese icing or a nice caramel drizzle.

Ingredients

4 1/2 ouncesflour

3 ouncescake flour

1 teaspoonbaking soda

4 ounces of butter, soft but cool

8.75 ouncesbrown sugar

2eggs

1/2 cupfull fat sour cream

1 1/2 teaspoonsvanilla extract

3 bananasvery ripe, mashed

1 cuppecans toasted and roughly chopped, plus extra for topping

Preparation

1. Preheat oven to 350 degrees. Line cupcakes with pans and liners.

2. Sift together both flours and baking soda; set aside. In a mixer bowl, cream butter and sugar until light and fluffy, about 7 minutes. Add eggs one at a time and fully incorporate. Scrape your bowl.

3. Add vanilla extract and sour cream and beat until fully incorporated. Slowly add the dry ingredients and beat on low speed until just incorporated after scraping the bowl. Add in the mashed bananas and beat until just incorporated. Fold in the toasted pecans. Fill the cupcake pans about 2/3 of the way full.

4. Bake for 15-18 minutes or until a toothpick comes out clean. Let cool completely. Fill and top with a swirl, using your favorite cream cheese frosting. Add more toasted pecans on top and drizzle with your favorite caramel sauce.