Hummingbird cupcakes with brown sugar cream cheese frosting.
By now, you were probably hoping that I would have some things to say about our new home state of Kansas. The truth is, I really don’t.
Some days, I absolutely love it (the weather is pretty similar to northern California this time of year), but other days I struggle with the fact that everything is new. I can’t go into a store and find my way around. My first day of work, they closed the freeway near our house, which put me in panic mode because who bothers to learn more than one way to get to work in a new town?
I came home and made myself cupcakes, because I feel like I deserve it after traffic stress!
Hummingbird cake is one of Southern Living’s most popular recipes. It is a soft white cake full of banana, pineapple, coconut and pecans. These ingredients were considered special during our grandparent’s time and were saved for the holiday season. Since ingredients are available all year these days, you can make this cake any time of year. That’s a very good thing, trust me.
The traditional frosting is cream cheese, but I opted for a brown sugar cream cheese here. I love the molasses flavor paired with pecans.
If you’re more of a traditionalist, use the cream cheese frosting recipe from my Red Velvet cupcakes.
I want to say thank you so much for the sweet, wonderful, kind and touching comments on my last post.
I was worried that I was sharing a bit too much of my personal business, but your kindness proved me wrong. Thanks for reading and thanks for everything sweet you said. I took it to heart and won’t forget it.
I offer you these hummingbird cupcakes as a thank you.
For the cupcakes:
For the brown sugar cream cheese frosting:
Amount Per Serving: Calories: 1751 Total Fat: 120g Carbohydrates: 159g Protein: 29g