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Delicious Hummingbird Cupcakes

Nicole Crocker
The classic Southern cake is transformed into a handheld tropical treat with these Hummingbird Cupcakes!
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Dessert
Cuisine southern

Ingredients
  

  • 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
 

  • 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".

Notes

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.