Hummingbird Cupcakes
Prep
Cook
Inactive
Total
Yield 15 servings
These Hummingbird Cupcakes are moist, packed full of pineapple and banana flavors and topped with cream cheese frosting. It doesn’t get any sweeter than that!
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 large eggs, beaten
- ¾ cup vegetable oil
- 4 oz crushed pineapple, in 100% juice, undrained
- 1 cup bananas, mashed
- ¾ cup pecans, toasted
Cream Cheese Frosting
- 1 (8oz.) package cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 dried pineapple slices, cut into 16 wedges, for garnish
- 15 pecans, for garnish
Instructions
- Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners (15) and set aside.
- Into a large bowl, whisk together flour, sugar, salt, baking soda and cinnamon.
- To the bowl, add in eggs, vegetable oil, vanilla extract, crushed pineapple, mashed bananas and pecans. Stir to combine.
- Fill cupcake liners 3/4 full.
- Bake for 18-20 minute or until a toothpick inserted into the center comes out clean. (Mine took 20 minutes)
- While the cupcakes bake, prepare the cream cheese frosting. (recipe below)
- Remove cupcakes from oven and allow to cool completely before frosting.
- Pipe frosting onto cooled cupcakes and garnish with dried pineapple wedge and pecan.
Cream Cheese Frosting
- Into the bowl of your stand mixer, add in butter and cream cheese and beat for 2 minutes until combined and fluffy.
- Add in vanilla extract. Next, using one cup at a time, add in powdered sugar, completely incorporate and add in another cup. Beat for 2 minutes until combined and fluffy.
Notes
Adapted from Hummingbird Cake Recipe
*I cut the recipe in half and yielded 15 cupcakes.
Courses Dessert
Cuisine American
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/hummingbird-cupcakes-springsweetsweek/