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!
Interesting Facts
The Hummingbird Cake, from which these cupcakes are derived, is the most requested recipe in Southern Living magazine's history.
The name 'Hummingbird Cake' originated from the Jamaican nickname for the island's national bird, Doctor Bird, which is a type of hummingbird.
Hummingbird Cake was first submitted to Southern Living magazine in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina.
This recipe combines the flavors of a banana bread and a tropical pineapple cake into a delightful cupcake.
Hummingbird Cupcakes are often served at weddings and special occasions in the southern United States.