Hummingbird Cupcakes Recipe
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5.0
126 reviews
Excellent
Hummingbird Cupcakes Recipe
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Hummingbird Cake Cupcakes with Sour Cream Frosting – moist and tender this is a classic southern favorite loaded with bananas, pineapple, coconut, and nuts.
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Ingredients
For the Hummingbird Cake Cupcakes:
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 1 cup softened butter (2 sticks)
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 large bananas (smashed)
- 1 cup canned crushed pineapple (in juices)
- 1 cup shredded sweetened coconut
- 1 cup Chopped Pecans
For the Sour Cream Frosting:
- 1 1/2 cups softened butter (3 sticks)
- 1 cup sour cream (strained, no extra liquid on top)
- 1 teaspoon vanilla extract
- 1 teaspoons fresh lemon juice
- 8-10 cups powdered sugar
- pinch salt
Instructions
- Preheat the oven to 350 degrees F. Line muffin pans with paper liners. Then mix the first four dry ingredients in a medium bowl.
- Place the butter and sugar in the bowl of your electric mixer. Cream the butter and sugar until light and fluffy, 3-5 minutes. Then turn the mixer on low and slowly add in the eggs and vanilla. Scrape the bowl and beat on low, while slowly adding the flour mixture. Keep the mixer on low and mix in the mashed bananas, pineapple with juices, coconut, and pecans.
- Using a cookie scoop, divide the batter between 32 cupcake liners. Bake for 18-22 minutes, until the tops are golden and bounce back when you touch them. Place on the counter and cool completely, before proceeding.
- Take the cupcakes out of the pan. Make the Sour Cream Frosting or classic Cream Cheese Frosting for the tops. For the Sour Cream Frosting: Beat the butter until very soft, then turn the mixer on low and slowly add in the sour cream. Scrape the bowl and beat until completely smooth. Beat in the vanilla, lemon juice, and salt. Then slowly add the powdered sugar until the frosting reaches your desired consistency.
- Scoop the sour cream frosting into a large piping bag with a wide tip. Pipe the frosting onto the cupcakes, then sprinkle with golden sugar sprinkles if desired. Place in the refrigerator for 30 minutes to “set” the frosting. Then cover and store in the fridge or at room temperature, for up to several days. (I like them at room temperature best!)
Nutrition Information
Show Details
Serving
1cupcake
Calories
387kcal
(19%)
Carbohydrates
51g
(17%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
62mg
(21%)
Sodium
221mg
(9%)
Potassium
83mg
(2%)
Fiber
0g
(0%)
Sugar
41g
(82%)
Vitamin A
520IU
(10%)
Vitamin C
0.7mg
(1%)
Calcium
29mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 32cupcakes
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 387kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 221mg | 9% |
| Potassium | 83mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 41g | 82% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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