Servings: 12 Hummingbird Upside-Down Cupcakes
Cook Time: 20 minutes
½ of a large banana, cut into 12 thin slices
3 ounces finely chopped pineapple
12 pecans, roughly chopped
1/3 cup brown sugar
¼ cup unsalted butter, melted
½ cup brown sugar
¼ cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/3 cup full-fat sour cream
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground cardamom
1/3 cup whole milk
Note: This recipe must be prepared using silicone cupcake liners.
Place a banana slice in the center of the bottom of each silicone cupcake liner.
Surround each banana with chopped pineapple and pecans, distributing the pineapple and pecans evenly between the 12 liners.
Top the fruit and nuts with brown sugar, evenly distributing the brown sugar between the 12 liners. Top the brown sugar with melted butter, evenly distributing the butter between the 12 liners.
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix brown sugar and butter until fully combined.
Mix in egg until fully combined.
Mix in vanilla and sour cream until fully combined.
In a separate small mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom.
Add dry ingredients to the butter/sugar mixture in three additions, mixing after each addition until just combined.
Mix in milk until just combined.
Divide the cupcake batter evenly between the prepared liners.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Cool to room temperature.
Remove cupcakes from liners and turn upside-down prior to serving.
Recipe Courtesy of Stefani Pollack