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Hummingbird Cupcakes with Cream Cheese Frosting- Pepper Delight #pepperdelightblog #recipe #hummingbirdcupcake #hummingbirdcake #cupcake #bananacake #mothersday #pineapplecake #creamcheesefrosting #celebration #partyrecipes #fathersday #holidaycake #desserts
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Hummingbird Cupcakes
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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...!!

Course: Dessert
Cuisine: American
Keyword: cakes, cupcakes, hummingbird cake
Servings: 16 cupcakes
Author: Akhila
Ingredients
For the cupcakes
  • 1½ cup flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 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)
For the cream cheese frosting
  • 1 package 8oz. cream cheese (softened)
  • 5 tbsp butter (at room temperature)
  • 2-3 cups powdered sugar
  • 1 tbsp milk (optional)
Instructions
For the cupcakes
  1. Preheat oven to 350 degrees Line a muffin tin with cupcake liners.
  2. 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.
  3. Prepare dry ingredients by sifting flour, baking powder, baking salt, salt, ground cinnamon and all spice in a large bowl. Keep aside.
  4. 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.
  5. Beat in the eggs one at a time, followed by adding vanilla extract.
  6. Add the dry ingredients in two batches and beat until they combine well.
  7. In the meantime, mix mashed bananas, pineapple and shredded coconut in a small bowl. Whisk well to mix properly.
  8. 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.
  9. Spoon the batter into the cupcake liners, filling them a little over half way full.
  10. 1Bake in the oven for 22-25 minutes until a toothpick inserted in the center comes out clean and the crust turns golden brown.
For the cream cheese frosting

  1. 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.