A Spiced Cake filled with the flavors of Banana, Pineapple, Coconut and Pecans… The “Cake that doesn’t Last”! A Southern Classic, and it’s Hummingbird Cupcakes…!!
I chose to try out this recipe purely for its fruity flavors. Its rich in pineapple, banana, coconut, and crunchy toasted pecans, spiced with cinnamon and all spice, topped with a delicious whipped cream cheese frosting… Voila! the Best Comfort Cupcake you can dream off…
So, why the name? This cake has its origins from Jamaica, and is considered to be sweet as the nectar hummingbirds hunt for, which happens to be the national bird as well and reminiscent to the tropical flavors of the Caribbean Island. Did you know? This cake is also known as Doctor Bird Cake, a nickname for the red-billed streamer tail which belongs to the hummingbird family.
The recipe gives you incredibly warm, rich, moist and soft cupcakes, with a sticky crust from the caramelized sugars in the fruits, and tastes amazingly good. If you are a fan of banana cake, then I am sure you’re gonna love this one. It’s also a party favorite which is why is popular as the “cake that doesn’t last”.
I know my piping skills have not been top notch for the recipe photos. I was in a hurry to pipe it, but make sure you refrigerate the cream cheese frosting for 15 minutes at least before piping.
Pro tip: Use overripe banana and pineapple (with juices) for more flavor!!!
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A Spiced Cake filled with the flavors of Banana, Pineapple, Coconut and Pecans… The “Cake that doesn’t Last”! A Southern Classic, and it’s a Hummingbird Cupcakes...!!
- 1½ cup flour
- ½ tsp baking powder
- ¼ tsp baking salt
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp all spice
- ½ cup unsalted butter (at room temperature)
- 2 eggs (at room temperature)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp vanilla extract
- ½ cup canned crushed pineapple along with juices
- 2 bananas (mashed)
- ½ cup shredded sweetened coconut
- ½ cup pecans/walnuts (toasted & chopped)
- 1 package 8oz. cream cheese (softened)
- 5 tbsp butter (at room temperature)
- 2-3 cups powdered sugar
- 1 tbsp milk (optional)
Preheat oven to 350 degrees Line a muffin tin with cupcake liners.
Spread pecans onto a separate baking pan and toast in the oven for 4 - 5 minutes. Remove from the oven and transfer to a cutting board. Chop them into fine pieces. Keep aside.
Prepare dry ingredients by sifting flour, baking powder, baking salt, salt, ground cinnamon and all spice in a large bowl. Keep aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, brown sugar and beat until combined.
Beat in the eggs one at a time, followed by adding vanilla extract.
Add the dry ingredients in two batches and beat until they combine well.
In the meantime, mix mashed bananas, pineapple and shredded coconut in a small bowl. Whisk well to mix properly.
Add this mix to the flour mix and beat in low speed to combine well. Remove the paddle attachment and add chopped pecans and fold well by using a spatula. The batter will be thick.
Spoon the batter into the cupcake liners, filling them a little over half way full.
1Bake in the oven for 22-25 minutes until a toothpick inserted in the center comes out clean and the crust turns golden brown.
In a large mixing bowl, beat butter and cream cheese until fluffy. Slowly add powdered sugar and beat until smooth. Transfer to a piping bag and refrigerate it for
15 minutes. Remove from the refrigerator and decorate as desired.