Hummingbird Cupcakes
User Reviews
5
Hummingbird Cupcakes
Description
This recipe combines a flour mixture including baking soda, baking powder, cinnamon, mace, and salt with a wet mixture of sugars, oil, eggs, vanilla, mashed bananas, pineapple, and chopped pecans. The batter is blended carefully to incorporate the ingredients without overmixing. The cupcakes bake quickly in lined muffin pans until a tester comes out clean, ensuring a moist crumb.
The cream cheese frosting is made by beating room temperature butter, full-fat cream cheese, and vanilla until smooth, then gradually adding confectioners’ sugar until thick and spreadable. The cupcakes are cooled before frosting to maintain frosting texture and prevent melting.
These cupcakes balance fruity sweetness and warm spices well, making them a flavorful treat. The pecans add crunch inside the batter, with some used for decoration on top. The recipe is versatile, adapted from a traditional cake version, and suitable for making as cupcakes or layered cakes.
Stored in the refrigerator in an airtight container, the cupcakes keep for up to three days. Serving at room temperature enhances the frosting texture. Using full-fat cream cheese is recommended for stable frosting. The recipe notes include instructions for converting to a layer cake format as well.
Ingredients
Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon mace ground
- 1 teaspoon kosher salt
- 1 cup granulated sugar 200 grams
- 1 cup light brown sugar packed, 200 grams
- 1 ¼ cups canola oil or vegetable oil
- 3 egg large
- 2 teaspoons vanilla extract pure
- 2 cups banana about 4 to 5 bananas, mashed, very ripe
- 1 crushed pineapple drained, 8-ounce can
- ½ cup pecans chopped
Cream Cheese Frosting & Decoration:
- 8 tablespoons unsalted butter at room temperature
- 1 pound cream cheese at room temperature (two 8-ounce blocks, full-fat
- 2 teaspoons vanilla extract pure
- 6 cups confectioners’ sugar
- ½ cup pecans chopped
Instructions
- Position a rack in the center of the oven and preheat to 350°F. Line two (12-cup) standard-size muffin pans with paper liners.
- Whisk together the flour, baking soda, cinnamon, mace, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat both sugars with the oil for 1 to 2 minutes, until smooth. Add the eggs one at a time, beating well after each addition, then mix for 2 minutes, or until thick and creamy. Add the vanilla, bananas, and pineapple, mixing until just combined. On low speed, add the flour mixture in thirds, beating until combined; scrape down the sides of the bowl as necessary. Fold in the pecans.
- Divide the batter evenly into the prepared muffin pan cups. Bake until a cake tester comes out clean, about 22 to 24 minutes. Remove cupcakes from the pans to a wire rack and cool completely.
- To make the frosting: in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and vanilla until smooth and creamy, 2 to 3 minutes. Gradually add the confectioners’ sugar, beating until light and fluffy, 4 to 5 minutes. The frosting can be stored in an airtight container at room temperature for up to 2 days.
- Transfer the frosting to a piping bag fitted with a piping tip of your choice. Frost the hummingbird cupcakes as desired, and then sprinkle chopped pecans over the top.
Notes
- Store cupcakes refrigerated in an airtight container for up to 3 days; serve at room temperature for best frosting texture.
- Chill frosting if your kitchen is warm before piping to maintain shape.
- Use full-fat cream cheese; lower-fat versions can cause frosting instability and texture issues.
- Original recipe was a traditional hummingbird layer cake; this version adapts it into cupcakes with flexible serving options.
- To make as a layer cake, bake batter in greased pans for 40–50 minutes until a tester comes out clean, then frost as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 488kcal | 24% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 235mg | 10% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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