Hummingbird Cupcakes

5 from 1 vote

A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won't be able to stop at one!

Prep Time30

Cook Time15

Frosting Time20

Total Time1 5

Course: Dessert, Snack

Cuisine: American

Keyword: hummingbird cake, hummingbird cupcake, hummingbird cupcake recipe, hummingbird cupcakes, hummingbird cupcakes recipe

Servings: people

Author: Alyssa Rivers

Ingredients

1 cup butter softened
¾ cup granulated sugar
¾ cups packed brown sugar
3 large eggs room temperature
2 teaspoons vanilla
2 ripe bananas mashed
½ cup shredded coconut
½ cup crushed pineapple strained
2 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon salt
½ cup chopped pecans plus more for garnish

Cream cheese frosting:

3/4 cup unsalted butter softened
12 oz cream cheese softened
1 1/2 teaspoon vanilla
1/2 teaspoon salt
6 cups powdered sugar

Instructions

Preheat your oven to 350℉ and prepare a 24 space cupcake pan (or 2 with 12) by lining it with cupcake liners.
In a stand mixer fitted with the paddle, or with a hand mixer, cream together the butter and sugars until light and fluffy 6-7 minutes. Add in your eggs one at a time and incorporate completely, then mix in your vanilla.
In a separate bowl mix your bananas, coconut, and pineapple.
In another bowl, whisk together your flour, baking soda, cinnamon, cardamom, and salt. Add it to your butter and egg mixture. Mix until just combined.
Add in your banana mixture and mix in gently, once everything is incorporated, fold in your chopped pecans.
Fill each cupcake liner ¾ of the way and bake about 20-25 minutes, or until a toothpick inserted comes out clean.
Allow cupcakes to cool in the pan about 10-15 minutes before removing and cooling completely.

Cream cheese frosting:

In a stand mixer fitted with the whisk or using a hand mixer, whip your butter and cream cheese together until fluffy, and free of lumps. Add your vanilla and salt and mix to combine.
With the mixer set to low, add in your powdered sugar in ¼ cup at a time until it is all completely mixed in.
Allow the cupcakes to cool completely before frosting.
Take about ½ cup of your chopped pecans and crush them in a plastic bag until you have fine pieces you can sprinkle on the top of your frosted cupcakes.

Nutrition

QR code

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