Hummingbird Cupcakes

A few years ago I made a Hummingbird Cake and it was delicious so I knew these cupcakes would be great. They’re a bit fruity and a bit crunchy, sweet and delicious. The original recipe called for a TON of frosting so I halved that recipe as I couldn’t fathom an entire box of cream cheese and a whole box of sugar-it would be way too much.  I have a pet peeve about over frosted cupcakes and half of the frosting recipe made enough for a good schmear on top of each cake-the perfect amount.  They’re also pretty simple to make-just a few mixing bowls and spoons-no mixer needed (aside of the frosting). Make them 🙂

Hummingbird Cupcakes

Ingredients: For the cake:

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tps salt
  • 1&1/2 cups granulated sugar
  • 1 tsp ground cinnamon
  • 2 large eggs, beaten
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup cinnamon applesauce
  • 1 8oz can crushed pineapple, with juice
  • 1 cup chopped pecans
  • 2 ripe bananas, chopped
  • 24 pecans (to top each cupcake)

Ingredients: Cream Cheese Frosting

  • 4ozs 1/3 less fat cream cheese
  • 1/4 cup butter, softened
  • 1/2 lb powdered sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp. vanilla

Instructions: for the cupcakes

1. Preheat the oven to 350 degrees. Line 24 muffin tin cups with paper liners.

2. Combine the flour, baking soda, baking powder, salt, sugar, and cinnamon in a large bowl.

3. In a small bowl beat the three eggs. Add to the dry ingredients along with the oil and applesauce. Stir until the mixture is just moist. (Do not use a mixer). Stir in the vanilla, pineapple (with juice), pecans, and bananas until just mixed in.

4. Pour the batter into prepared muffin tins filling each cup ¾ of the way full. Bake for 22-24 minutes or until a toothpick comes out clean.

5. Cool in the muffin tins for 5 minutes then transfer to wire racks to cool completely.

Instructions: For the frosting

1. Beat cream cheese and butter at medium speed with a mixer. Add the powdered sugar 1 c. at a time until fully incorporated. Stir in vanilla and cinnamon.

2. Spread or pipe 1 ½ T. of icing on each cupcake. Top with a pecan. (Store extra icing in the refrigerator).

Adapted from Southern Living and Heather.


2 Comments (+add yours?)

  1. Hezzi-D
    Sep 07, 2012 @ 16:53:55

    Glad you liked them! These are one of my favorite cupcakes to make.


  2. Christine @ Christine's Kitchen Chronicles
    Sep 08, 2012 @ 17:13:12

    Looks great! I have been wanting to make hummingbird cupcakes for the longest time…especially the one with the big dried pineapple flower on them.


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