All the Rage

Cupcakes are all the rage these days. There’s a cupcake store on nearly every corner with a delicate cake, piled high with frosting, calling your name.

Maybe with nursing I’m in the wrong business. I long to be covered and flour and powdered sugar serving delectables to the public. But, for now, I cook for those I love, the families and friends that make life sweeter.

I made these for a wedding shower not too long ago, and they were a hit! Better than your cupcake store on the corner, you can serve up a little portioned controlled sweet from your oven (unless you eat more than one, which is possible with these!).

Hummingbird Cupcakes
Recipe courtesy of

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (from about 3 large bananas)
1 tablespoon clover honey
1 cup chopped pecans
1/2 cup crushed pineapple, drained
1/4 cup hot water
1 batch of vanilla bean cream cheese icicng (see recipe below)

1.Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

2.In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

3.Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

4.Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

5.With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

6.Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

7. Top with icing and remaining chopped pecans.

Vanilla Bean Cream Cheese Icing
Recipe slightly adapted from

1/4 cup (1/2 stick) unsalted butter, room temperature
4 cups confectioners’ sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, room temperature
1 vanilla bean, split, seeds removed

Combine butter, sugar, vanilla extract, cream cheese, and vanilla bean seeds in a mixer and mix until well combined and fluffy.


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