Hummingbird Cupcakes Recipe

Cupcakes:

1. Preheat oven to 350˚F and line muffin tins with paper liners or spray with Baker’s Joy® Nonstick Spray with Flour; set aside.
2. In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking powder and baking soda until well blended.
3. In a medium bowl, whisk together the melted shortening, eggs, molasses, vanilla extract, almond extract and pineapple.
4. Add to the dry ingredients and mix gently.
5. Stir in the mashed bananas and pecans and stir well.
6. Portion into the prepared muffin tins, filling between 2/3 and ¾ of the way full.
7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow to cool in the pans.

Frosting:

1. In a medium mixing bowl, cream together the cream cheese, shortening and salt until well blended.
2. Blend in the vanilla.
3. Add the powdered sugar, a little at a time, and mix well with each addition until smooth and creamy.
4. Use to frost cooled cupcakes.
5. Garnish with pecans and dried bananas, if desired.