Hummingbird Cupcake

One of my favorite tv shows, if not my favorite, is DC Cupcakes. They are a big inspiration to me. After meeting them a month ago and talking with the for a bit, I love them even more!! They were on Martha Stewart promoting season 2 of DC Cupcakes and gave out their Hummingbird Cupcake recipe. I jumped on making it within a week of them giving it out and it is my favorite cupcake that I've made so far. You've gotta try it atleast once!!! Since this was made awhile ago, I don't have step-by-step instructions.

Ingredients:
* 1 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder

* 1 teaspoon ground cinnamon

* 1/4 teaspoon freshly grated nutmeg

* 1/4 teaspoon salt

* 1/2 cup (1 stick) unsalted butter

* 1 cup granulated sugar

* 2 large eggs, room temperature

* 1 cup mashed ripe bananas (from about 3 large bananas)

* 1 tablespoon clover honey

* 1 cup chopped pecans

* 1/2 cup crushed pineapple, drained

* 1/4 cup hot water

Cream Cheese Frosting Ingredients:

* 1/4 cup (1/2 stick) unsalted butter, room temperature

* 4 cups confectioners' sugar, sifted

* 1/4 teaspoon pure vanilla extract

* 6 ounces cream cheese, room temperature

Directions:

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

3. Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

4. Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

5.With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

6.Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

7. Transfer frosting to a pastry bag fitted with your tip of choice. Pipe frosting onto cooled cupcakes and set aside.

8. Sprinkle cupcakes with remaining 1/2 cup pecans.