Hummingbird Cupcakes are a delightful twist on the classic Southern hummingbird cake, encapsulating the vibrant flavors of banana, pineapple, and pecans in a moist and fluffy cupcake form. Topped with a rich cream cheese frosting, these cupcakes are perfect for any occasion, from birthday celebrations to cozy get-togethers. Their tropical taste and delightful texture make them a crowd favorite that is sure to impress your family and friends.
Why You Will Love This Recipe
You will absolutely love this hummingbird cupcake recipe for its incredible flavor and ease of preparation. The combo of ripe bananas, sweet pineapple, and crunchy pecans creates a symphony of tropical tastes that will transport you to a sunny paradise. The recipe is straightforward and doesn’t require any advanced baking skills, making it perfect for beginners and seasoned bakers alike. Plus, these cupcakes are adaptable, fitting well into various diets, including vegetarian options, and they’re a hit at gatherings or as an everyday treat.
Tips and Tricks
- Use ripe bananas for maximum sweetness and flavor; they should have plenty of spots.
- For added moisture, make sure your crushed pineapple is well-drained before adding it to the batter.
- To enhance the flavor of the pecans, toast them lightly in a dry skillet until fragrant before adding them to the mix.
- If you prefer a lighter cupcake, substitute half of the all-purpose flour with cake flour.
Make Ahead Tips
You can prepare the cupcake batter a day in advance and store it in the fridge until you’re ready to bake. Just be sure to bring it back to room temperature before baking. The cupcakes themselves can be baked ahead of time and stored in an airtight container at room temperature for up to three days. The cream cheese frosting can also be made in advance and stored in the refrigerator for up to one week, just remember to bring it to room temperature before frosting.
Recipe Variations
- Substitute the pecans with walnuts or almonds for a different nutty flavor.
- For a fun twist, add a teaspoon of coconut extract to enhance the tropical theme.
- Transform these cupcakes into a layer cake by baking them in two 9-inch round pans and stacking them with frosting in between.
- Consider adding shredded coconut for an extra tropical flair.
How to Serve
Serve these delightful hummingbird cupcakes on a decorative cake stand to showcase their beauty. A light drizzle of caramel or a sprinkle of toasted coconut on top can elevate their presentation. Pair them with fresh fruit or a chilled fruit salad for a refreshing touch.
Pairing Suggestions
For drink pairings, serve these cupcakes with a chilled glass of sweet iced tea or a tropical fruit smoothie. If you’re looking for something stronger, a light rum cocktail or a fruity white wine like a Riesling would complement the flavors beautifully. For dessert, consider pairing them with a scoop of vanilla ice cream to balance the sweetness.
How to Store
Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to three months. Just wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container. To enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Equipment Needed
You will need standard cupcake pans, cupcake liners, mixing bowls, a whisk or electric mixer, and a spatula. A piping bag or a zip-top bag with the corner snipped off is helpful for frosting but not essential.
Dietary Adaptations
To make this recipe vegan, substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water equals one egg) and use a dairy-free cream cheese alternative for frosting. For a nut-free version, simply omit the pecans and replace them with sunflower seeds.
Seasonal Adaptations
In the summer, opt for fresh ripe bananas and locally sourced pineapples if available; in the winter, you can substitute canned pineapple for convenience. You could also incorporate seasonal spices like cinnamon or nutmeg for added warmth during colder months.
Recipe FAQs
- Can I use fresh pineapple instead of canned? Yes, just make sure to finely chop and drain it well.
- How do I prevent my cupcakes from sticking to the liners? Ensure you’re using quality liners, and lightly spray them with non-stick spray if needed.
- What can I use instead of cream cheese for frosting? Mascarpone cheese is a great alternative for a creamier texture.
Hummingbird Cupcake
Hummingbird Cupcakes are a delightful twist on the classic Southern hummingbird cake, encapsulating the vibrant flavors of banana, pineapple, and pecans in a moist and fluffy cupcake form.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe banana (about 2 bananas)
- ½ cup crushed pineapple, well-drained
- ½ cup chopped pecans
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, combine the vegetable oil and granulated sugar. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped pecans.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 543Total Fat 28gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 15gCholesterol 70mgSodium 264mgCarbohydrates 72gFiber 1gSugar 57gProtein 5g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These hummingbird cupcakes are not just a treat but an experience, bursting with tropical flavors that will leave your taste buds dancing. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, this recipe is sure to become a cherished favorite. Give them a try, and prepare for the delightful compliments that will surely come your way!