Hummingbird Cupcakes with Pineapple Mascarpone Frosting

Hummingbird Cupcakes with Pineapple Mascarpone Frosting

Celebrate baby showers, birthdays and everything between with our bite-sized version of the popular Hummingbird Cake. Moist banana-pineapple spice cupcakes are treated to a fluffy pineapple-whipped filling, and they’re piped with a mascarpone and cream cheese frosting. Simply elegant!

servings
2
dozen

Ingredients





















Cooking Instructions

For cupcakes:


1

Heat oven to 350˚F.


2

Combine flour, sugar, brown sugar, baking soda, cinnamon, salt and allspice in a large bowl. Whisk pineapple, oil, eggs and vanilla in another large bowl. Add bananas and pecans; mix well. Stir into dry ingredients just until moistened. Fill each paper-lined muffin cup with a 1/4 cup batter.


3

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from pans to wire racks. Cool completely. Using a sharp knife, carefully remove a 1-inch wide by 1-inch deep core from the top of each cupcake. Save cake pieces for different recipe.


For frosting:


1

Drain pineapple, reserving 2 tablespoons of juice. Cream butter and cream cheese in a large bowl until light and fluffy. Add mascarpone and reserved pineapple juice; mix until blended. Gradually add confectioners’ sugar 1 cup at a time, mixing well after each addition. Beat frosting on high for 1 minute. Transfer half of frosting to a pastry bag; insert 1m tip. Refrigerate until ready to use. Add crushed pineapple to remaining frosting; mix well. Fill each cupcake with a heaping teaspoonful of crushed pineapple frosting. Pipe remaining frosting on cupcakes. Refrigerate until serving.


Recipe Tip:
  • Any brand of Wisconsin cream cheese or mascarpone cheese can be used.
  • Take care not to overmix your cupcake batter. Stir wet into dry ingredients just until moistened for light and airy cupcakes.
cheese iconCheesemonger Tip:
There are no preservatives added to Wisconsin mascarpone. It’s a buttery, fresh cheese that’s meant to be eaten soon after it’s produced.

Ingredients





















Cooking Instructions

For cupcakes:


1

Heat oven to 350˚F.


2

Combine flour, sugar, brown sugar, baking soda, cinnamon, salt and allspice in a large bowl. Whisk pineapple, oil, eggs and vanilla in another large bowl. Add bananas and pecans; mix well. Stir into dry ingredients just until moistened. Fill each paper-lined muffin cup with a 1/4 cup batter.


3

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from pans to wire racks. Cool completely. Using a sharp knife, carefully remove a 1-inch wide by 1-inch deep core from the top of each cupcake. Save cake pieces for different recipe.


For frosting:


1

Drain pineapple, reserving 2 tablespoons of juice. Cream butter and cream cheese in a large bowl until light and fluffy. Add mascarpone and reserved pineapple juice; mix until blended. Gradually add confectioners’ sugar 1 cup at a time, mixing well after each addition. Beat frosting on high for 1 minute. Transfer half of frosting to a pastry bag; insert 1m tip. Refrigerate until ready to use. Add crushed pineapple to remaining frosting; mix well. Fill each cupcake with a heaping teaspoonful of crushed pineapple frosting. Pipe remaining frosting on cupcakes. Refrigerate until serving.


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