Hummingbird Cupcakes with Honey Cream Cheese Frosting

I made these for an end of summer family bbq! They are denser than most cupcakes (at least mine were anyway). More like a quick bread I think, but delicious none-the-less! As to why they're called hummingbird cupcakes, I really can't tell you! They're made with pineapple, banana, coconut and carrot. Plus I added honey cream cheese frosting. My thinking is the sweet scent plus the colors of the fruit are reminiscent of what attracts hummingbirds? Who knows! It worked for the guests at the party! ;o)



Hummingbird Cupcakes with Honey Creamcheese Frosting
Adapted from 500 Cupcakes and Sprinkle Bakes

Yield 12 cupcakes 

For the cupcakes
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup superfine sugar
1/2 cup safflower oil
2 eggs
1/2 cup (2 medium) mashed bananas
1 1/2 tablespoon grated orange zest
1/2 cup shredded carrot
1/2 cup crushed, drained pineapple
1/2 cup flaked coconut

1. Preheat oven to 350 and place paper liners in cupcake pan
2. In a medium bowl, sift together the flour, baking powder and cinnamon and set aside
3. In a large bowl with electric mixer or stand mixer, cream the sugar and oil together until light and fluffy
4. Beat in the eggs slowly
5. Slowly add the dry ingredients and mix until combined
6. Add the remaining ingredients and mix until combined
7. Spoon the batter into the prepared baking pan and bake about 25 minutes
8. Allow to cool in pan on wire rack for 5 minutes before removing cupcakes to wire rack to cool

For the frosting

8 oz. package cream cheese, room temperature

1 stick of butter, softened

1/4 cup clover honey

3-4 cups confectioners' sugar

1. Place cream cheese, butter and honey in the bowl of a stand mixer and beat until combined
2. Gradually add in confectioners' sugar, mixing until it is spreading consistency.  
3. If frosting is too thin, place in refrigerator until firm enough to spread