4.5 from 267 votes
Hummingbird Cupcakes
Hummingbird Cupcakes combine mashed bananas, crushed pineapple, warm spices like cinnamon and cardamom, and chopped pecans to create a moist, fragrant batter. These cupcakes bake to a tender crumb and are topped with a smooth cream cheese frosting, balancing sweetness with a mild tang. The mixture of fruit and spice gives the cupcakes a distinctive flavor that's both comforting and textured. They work well for gatherings or as a special homemade treat.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
12
cupcakes
Course:
Cake
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom
- Pinch nutmeg grated
- 1 egg
- ¼ cup applesauce
- 1 ½ tablespoons olive oil or vegetable oil
- ¾ cup banana about 2 large bananas, mashed
- 4 ounces pineapple undrained, crushed
- 1 teaspoon vanilla extract pure
- ½ cup pecans chopped (optional)
For the Frosting:
- 8 ounces cream cheese softened
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract pure
- 1 cup powdered sugar more to taste
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake papers.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, salt, cardamom, and nutmeg. Set aside.
- In another bowl, whisk together egg, applesauce, oil, banana, pineapple, and vanilla. Pour into dry ingredients and stir until well combined. Stir in pecans, if using.
- Scoop batter into prepared pan, filling cups about 3/4 full.
- Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool in pan briefly, then remove to a wire rack to cool completely.
- To make the frosting, using a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat until light and fluffy, adding more sugar as desired. Pipe onto cooled cupcakes and top with a pecan half, if desired.
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