17+ Hummingbird Christmas Spice Cupcake Recipe You Must Try Them!

Ingredients

Dry Ingredients

• 1 and 1/2 cups of all-purpose flour
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of cloves
• 1/4 teaspoon of allspice
• 1/4 teaspoon of ginger
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda

Wet Ingredients

• 1/2 cup of unsalted butter, softened
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 2 large eggs, at room temperature
• 1/2 cup of buttermilk
• 1 teaspoon of vanilla extract
• 1 cup of grated carrots
• 1/2 cup of crushed pineapple, drained
• 1/2 cup of chopped pecans

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a medium bowl, whisk together the dry ingredients: flour, cinnamon, nutmeg, cloves, allspice, ginger, salt, and baking soda.
3. In a separate larger bowl, cream the butter and sugars until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and vanilla extract. Mix until just combined.
6. Fold in the grated carrots, crushed pineapple, and chopped pecans.
7. Fill each cupcake liner about 2/3 full with the batter.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Frosting

• 8 ounces of cream cheese, softened
• 1/2 cup of unsalted butter, softened
• 2 cups of powdered sugar
• 1 teaspoon of vanilla extract

1. In a large bowl, beat the cream cheese and butter until smooth.
2. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
3. Frost the cooled cupcakes with the cream cheese frosting and top with a sprinkle of cinnamon or chopped pecans for decoration.
4. Enjoy your delicious hummingbird Christmas spice cupcakes!