Indulge in the tropical flavors of these moist and delicious Hummingbird Cupcakes. Made with ripe bananas, pineapple, and a hint of cinnamon, these cupcakes are topped with a creamy cream cheese frosting. Perfect for any occasion or as a special treat!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans or walnuts
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped pecans or walnuts, for garnish
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the mashed bananas, crushed pineapple, and chopped pecans or walnuts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the cream cheese frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract.
- Once the cupcakes have cooled, pipe or spread the cream cheese frosting onto the cupcakes.
- Garnish with chopped pecans or walnuts.
- Serve and enjoy!
