Hummingbird Cupcakes
User Reviews
5.0
Hummingbird Cupcakes
These delightful Hummingbird Cupcakes are adapted from the classic southern layer cake. They feature banana, pineapple, and a myriad of warm spices. Decadent, tangy cream cheese frosting is topped with a finish of chopped pecans, the cherry on this figurative sundae.
Ingredients
Cake:
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground mace
- 1 teaspoon kosher salt
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) packed light brown sugar
- 1 ¼ cups canola or vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups mashed very ripe bananas about 4 to 5 bananas
- 1 (8-ounce) can crushed pineapple drained
- ½ cup (60 grams) chopped pecans
Cream Cheese Frosting & Decoration:
- 8 tablespoons (1 stick / 113 grams) unsalted butter at room temperature
- 1 pound (455 grams) full-fat cream cheese at room temperature (two 8-ounce blocks)
- 2 teaspoons pure vanilla extract
- 6 cups (600 grams) confectioners’ (powdered) sugar
- ½ cup (60 grams) chopped pecans
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
- Hummingbird cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Serve at room temperature to allow the frosting to soften.
- Depending on how hot your kitchen is, you may need/want to chill your cream cheese frosting for a bit before piping it onto your cupcakes.
- Use full fat cream cheese. Neufchâtel cheese (the lower fat alternative to regular cream cheese) is too soft for the frosting and will not yield the best results (as me how I know).
This was originally a recipe for a traditional hummingbird layer cake, but I have since adapted it into cupcakes. You can still use this recipe to make a cake! Here's how.
Butter two 9-by-2-inch round cake pans, line the bottoms with parchment and butter those as well. Dust the pans with flour, tapping out the excess. Follow the recipe to make the batter and divide it between the two prepared pans. Bake for 40 to 50 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool cakes for 15 minutes, then remove from the pans and cool completely on a wire rack. Make half the amount of frosting. You won't need as much to frost a two layer cake as you will to frost two dozen cupcakes. Level the tops of the layers with a serrated knife so they are flat. Place one layer on a serving plate. Using an offset spatula, spread the top of the layer with a dollop of frosting. Place the second cake layer on top, and frost the top and sides with the remaining frosting. Decorate the sides of the cake with 1 cup chopped pecans or pecan pieces.
- Butter two 9-by-2-inch round cake pans, line the bottoms with parchment and butter those as well. Dust the pans with flour, tapping out the excess. Follow the recipe to make the batter and divide it between the two prepared pans.
- Bake for 40 to 50 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool cakes for 15 minutes, then remove from the pans and cool completely on a wire rack.
- Make half the amount of frosting. You won't need as much to frost a two layer cake as you will to frost two dozen cupcakes.
- Level the tops of the layers with a serrated knife so they are flat. Place one layer on a serving plate. Using an offset spatula, spread the top of the layer with a dollop of frosting. Place the second cake layer on top, and frost the top and sides with the remaining frosting. Decorate the sides of the cake with 1 cup chopped pecans or pecan pieces.
- Adapted from The Back in the Day Bakery Cookbook
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
5.0
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