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Today I’m sharing a delicious cupcake recipe and the hummingbird cupcakes theme is perfect for Spring!

Hi! It’s Nicole from Family Table Treasures. I’m back again to share another delicious recipe with you. Last time I stopped by I shared a yummy Mini Sugar Cookie Fruit Pizza Recipe. With Valentines Day quickly approaching I thought I’d share some more sweetness with you today.

If you’re unfamiliar with Hummingbird Cake you’re in for a treat! This is one dessert that once you try you’ll be asking , “Hummingbird Cupcakes….Where have you been all my life!”

Supply List

For the Cupcakes
3 Cups All purpose flour
2 teaspoons cinnamon
1 teaspoon Baking soda
1 teaspoon Salt
1 Cup Granulated sugar
1 Cup Packed light brown sugar
3 Large Eggs
1 Cup Vegetable oil
2 teaspoons Vanilla extract
1 ,8 ounce can Crushed pineapple with juice
2 Cups Mashed bananas about 3-4 large bananas
1 Cup Pecans chopped
For the Cream Cheese frosting
1 ,8 ounce package Cream Cheese softened
2 Sticks Unsalted butter softened
5 Cups Confectioner sugar
2 teaspoons Vanilla extract

Instructions : Step by Step

For the Cupcakes
Preheat oven to 350 Degrees F. Line 24 standard cupcake tins with paper liners. Set aside.
In a medium mixing bowl combine flour, cinnamon, baking soda and salt and whisk together.
In a large mixing bowl mix sugar, brown sugar, oil, vanilla and eggs together by hand until combined.
Gradually add the dry ingredients to the wet and stir until combined.
Mix in the pineapple and mashed bananas. Then fold in the chopped pecans.
Pour batter evenly between your cupcake tins. Bake on center rack of your preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool for about 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
For the Cream Cheese Frosting
In a large bowl, mix the cream cheese and butter together until smooth and fluffy. About 3 minutes. Gradually add sugar and mix until smooth; about 3-5 minutes. Add vanilla and mix for another minute.
Frost your cooled cupcakes and garnish with chopped pecans or “Dried Pineapple Flowers”.

Tips

Frosted cupcakes should be stored in the refrigerator overnight if you are not serving right away or if you have any left overs.
If using Dried Pineapple Flowers you should wait to garnish until you are ready to serve as they may not fare well in the fridge.

Servings:

Author: Jessica Bruno

Hummingbird Cake has become a Southern classic. It is thought to have migrated to the Southern U.S. from Jamaica.

The first written recipe was printed in Southern Living Magazine in the February 1978 issue.

It was one of the magazines most popular recipes ever and has been made over and over again eventually becoming a classic Southern treat.

I decided to turn the classic cake into a handheld dessert with these Hummingbird Cupcakes. The flower on top of these cupcakes is actually not a flower at all! It’s a slice of pineapple, dried and then formed into a beautiful “Dried Pineapple Flower”.

I have the tutorial on “How to make Dried Pineapple Flowers” over on my blog if you would like to make some. You won’t believe how easy they are to make. The only catch is that you need to make them a day ahead so they have time to dry.

Hummingbird Cupcakes are sort of a tropical version of Carrot Cake. If you love Carrot Cake you’re gonna go “Bananas” for these Hummingbird Cupcakes!

Bring a little Southern Comfort food into your home with these delicious Hummingbird Cupcakes!

Thanks for letting me visit again today. I hope you enjoyed a little taste of the South with these delicious Hummingbird Cupcakes. They make the perfect sweet treat for Valentines Day or a bright and cheery dessert for Mom on Mother’s Day!

Meet Jessica

What started as a hobby, Jessica’s blog now has millions of people visit yearly and while many of the projects and posts look and sound perfect, life hasn’t always been easy. Read Jessica’s story and how overcoming death, divorce and dementia was one of her biggest life lessons to date.

Delicious Hummingbird Cupcakes