CUPCAKES: Place cooled cupcakes on a baking pan and in freezer until frozen. Once frozen, put cupcakes in a freezer safe zip top bag. Defrost on counter and frost. Cupcakes will stay fresh up to 3 months.

FROSTED CUPCAKES: Place frosted cupcakes in a cupcake container. (like the ones from the bakery) I get my containers from my grocery store bakery. They sell them for .50 cents a container. Wrap container (with the frosted cupcakes) with plastic wrap one way and then the other way. Cupcakes will stay fresh up to 3 months. For added protection wrap the container in foil. Defrost in the refrigerator overnight.

HUMMINGBIRD CUPCAKES

• INGREDIENTS (full printable recipe below)
  • 1½ cups unsalted butter, softened
  • 2 cups granulated sugar
  • 1½ teaspoons vanilla extract
  • 6 large eggs
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 cups mashed banana (about 4 medium)
  • 1 (8 ounce) can crushed pineapple, well drained
  • 2 cups pecans, chopped

• DIRECTIONS
  • Preheat oven to 350°. Line cupcake pan with liners; set aside.
  • In a large mixing bowl whip together the butter, sugar and vanilla until light and fluffy.
  • Add eggs one at a time beating well after each addition.
  • In a separate bowl, whisk together the flour, baking soda and salt. Gradually add the flour mixture to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
  • Gently stir in the banana, pineapple and pecans.
  • Using an ice cream scoop fill each muffin cup ¾ full.
  • Bake 20 minutes (electric oven) or 15 minutes (convection oven) or until a toothpick inserted into the center comes out clean. Cool completely in tins on a cooling rack. Spread or pipe on Banana Cream Frosting.