Hummingbird Cupcakes Recipe
User Reviews
5
Hummingbird Cupcakes Recipe
Description
The batter for these Hummingbird Cupcakes is made by creaming butter with sugar until light, then gradually incorporating eggs and vanilla. Dry ingredients include flour, baking powder, salt, cinnamon, and sugar, combined carefully with the wet mixture. Mashed bananas, crushed pineapple with juices, shredded coconut, and chopped pecans are folded in last to retain moisture and texture. The batter is portioned into cupcake liners and baked until the tops spring back and turn golden.
Once cooled, the cupcakes are frosted with a sour cream-based frosting made by beating softened butter with strained sour cream, vanilla, lemon juice, powdered sugar, and salt until smooth and fluffy. This topping adds a creamy, tangy counterpoint to the spiced cupcake base. These cupcakes bring the distinctive flavors of hummingbird cake in a convenient, crowd-friendly format suitable for parties or dessert plates.
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 butter 2 sticks, softened
- 4 egg large
- 1 tablespoon vanilla extract
- 3 banana smashed, large
- 1 cup pineapple in juices, canned, crushed
- 1 cup coconut shredded, sweetened
- 1 cup pecans chopped
For the Sour Cream Frosting:
- 1 1/2 cups butter 3 sticks, softened
- 1 cup sour cream (strained, no extra liquid on top)
- 1 teaspoon vanilla extract
- 1 teaspoons lemon juice fresh
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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