Get the Recipe:
Hummingbird Cupcakes
Hummingbird cupcakes are a Southern favorite made with bananas, pineapple, nuts, cinnamon, and cream cheese frosting. Easy and delicious!
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (400 g) granulated sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten, at room temperature
- 1 cup (240 ml) vegetable or canola oil
- 1 1/2 teaspoons vanilla extract
- 1 8-ounce can (226 g) crushed pineapple
- 1 cup (120 g) roughly chopped pecans
- 2 cups chopped bananas
- chopped pecans or sanding sugar, for garnish
For the frosting:
- 8 ounces (226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 16 ounces (454 g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
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Instructions
To make the cupcakes:
- Preheat oven to 350°F (175°C). Grease and flour 36 standard-sized muffin cups, or line with paper liners. Set aside.
- Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add the eggs and oil, stirring until the dry ingredients are moistened. Stir in the vanilla, pineapple, pecans, and bananas.
- Divide the batter among the prepared muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.
To make the frosting:
- Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Gradually add the sugar, beating until light and fluffy. Stir in the vanilla.
- Frost the cooled cupcakes. Garnish, if desired.
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Notes
- Store in an airtight container in the refrigerator up to 3 or 4 days. Bring to room temperature for serving.
- Recipe adapted from Southern Living.
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