Hummingbird Cupcakes with Brown Butter Cream Cheese Frosting Welcome back to By the Dozen! These Hummingbird Cupcakes are the perfect thing to make if you’re starting to crazy the cozy spices of fall but still want something that’s very summer appropriate. My family absolutely devoured these and I hope you love them as much as we do! Recipe below or on my Substack (link in bio - click “full recipes”)! Ingredients: For the Cupcakes: 160g (1⅓ cups) all-purpose flour, spooned and leveled 1¼ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon fine sea salt ½ teaspoon ground cinnamon ¼ teaspoon ground cardamom ⅛ teaspoon ground nutmeg Pinch of allspice Pinch of ground cloves ¼ cup (57g) unsalted butter, softened ¼ cup (60ml) neutral oil, I use avocado oil but vegetable oil works too ⅓ cup (70g) light brown sugar, packed ⅓ cup (67g) granulated sugar 2 large eggs, room temperature 1½ teaspoons pure vanilla extract ⅓ cup (80ml) buttermilk, room temperature ⅔ cup (145g) mashed very ripe banana ¼ cup (50g) crushed pineapple, drained 1 cup (110g) chopped pecans, divided For the Brown Butter Cream Cheese Frosting: ½ cup (113g) unsalted butter, browned 8 oz (226g) full-fat cream cheese, softened 3 cups (360g) powdered sugar, sifted 2 teaspoons pure vanilla extract ½ teaspoon fine sea salt Cupcake Instructions: Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Toast pecans in a dry skillet over medium heat for 5–7 minutes until fragrant. Cool completely and reserve 3/4 cup (80g) for the cake batter and save the rest for decorating. In a medium bowl, sift and whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, allspice, and cloves. In a large mixing bowl, cream together the butter, oil, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Add half the dry ingredients and mix until just combined. Mix in the buttermilk and then the rest of the flour until only a few streaks of flour remain. Fold in the mashed banana, drained pineapple, and ¾ cup (80g) toasted chopped pecans by hand until evenly incorporated. Do not overmix. Divide the batter evenly among the liners (I use a ¼ cup ice cream scoop per cupcake). Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely. Frosting Instructions: Brown the butter until it’s a medium amber color and smells nutty. Immediately transfer to a heat safe bowl. Cool 15 minutes at room temperature, then refrigerate for 30 minutes. Stir, then chill another 30 minutes until it reaches a softened butter consistency. Beat the cold brown butter (it should be the consistency of softened butter) in a stand mixer (or use a hand mixer) for 6-8 minutes until pale and fluffy. Add cream cheese and beat until just combined. Add powdered sugar, one cup at a time, and salt. Mix in vanilla and beat until smooth and fluffy. Transfer to a piping bag fitted with tip 1M and pipe rosettes onto each cupcake. Sprinkle with remaining ¼ cup (30g) toasted chopped pecans and enjoy! Cover and refrigerate if not enjoying the same day but allow to come to room temperature before serving. #HummingbirdCupcakes #SummerBaking #FallBaking #BakingFromScratch #SouthernRecipe - @theactualansley