Hummingbird Cupcakes

I discovered Hummingbird cake when reading through Magnolia Bakery cookbook, it looked delicious but sounded very busy.  Last weekend when visiting in the city I stopped at Magnolia Bakery and saw this cake in cupcake form, so I had to try one, Magnolia describes it: "Bananas, pineapples and pecans make up this classic southern cake with sweet cream cheese icing,"  Country Living describes it as: "Hummingbird cake is a banana-pineapple creation that has been enjoyed throughout the South since the mid-nineteenth century." Well one bite later I discovered my new favorite cake and had to recreate it at home.  The flavors enhance each other making a very moist and sweet cake!  On the nutrition side I would estimate you are getting one full serving of fruit with each piece of cake, so don't worry about the fat and carbs :)  Here is the recipe:

Hummingbird Cupcakes

Cake:
1 8oz can crushed pineapple in unsweetened juice
3 cups AP flour
1 tsp baking soda
1 tsp grd cinnamon
1 tsp salt
2 cups sugar
1 1/4 cups vegetable oil
3 large eggs
2 cups very ripe mashed bananas (about 5)
1 1/2 tsp pure vanilla extract
1 1/2 cups chopped toasted pecans

Cream Cheese Frosting:
12 oz cream cheese, slightly softened
1/2 cup unsalted butter
1 1/2 tsp pure vanilla extract
5 cups sifted confectioners sugar

Preheat oven to 350.  Line 2 12 cup muffin tins with paper liners.  Drain pineapple, reserve 1/4 cup juice for later.  Sift flour, baking powder, cinnamon and salt and set aside.  Beat sugar and oil in a stand mixer with paddle attachment on medium until smooth.  Add eggs one at a time beating about 2 mins.  Reduce mixer speed to low and add the pineapples, reserved pineapple juice, bananas and vanilla and mix until just combined.  Add the flour mixture in 2 parts, beating after each addition and scraping down bowl.  Stir in 1/2 cup of pecans.  Fill each cup a little over 3/4 full and bake about 20 mins or until a toothpick comes out clean.  Let cool and prepare frosting.  Combine cream cheese and butter in mixer and beat until smooth. Add vanilla and gradually beat in confectioners sugar until smooth.  Frost each cupcake and sprinkle with remaining pecans.  This recipe can also be made as layer cake using 2 9 inch cake pans. Enjoy!

Enjoy!