Hummingbird Cupcakes
These Hummingbird Cupcakes are a small-batch twist on the classic Southern hummingbird cake. Made with ripe bananas, crushed pineapple, toasted pecans, and warm cinnamon, they are ultra-moist, naturally sweet, and finished with a tangy cream cheese frosting.
Equipment
- Cupcake Pan
- Mixing bowls
- Electric mixer
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup vegetable oil
- 1 large egg, room temperature
- ½ tsp vanilla extract
- ½ cup mashed ripe banana
- 4 oz crushed pineapple with juice
- ¼ cup toasted pecans, finely chopped
- 4 oz cream cheese, softened
- 2 Tbsp unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- ½ tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with 6–8 liners. Whisk together flour, sugar, baking soda, cinnamon, and salt.
- In a large bowl, whisk oil, egg, and vanilla until smooth. Stir in mashed banana and crushed pineapple with juice.
- Add dry ingredients to wet ingredients and stir just until combined. Gently fold in toasted pecans.
- Divide batter among liners, filling about ¾ full. Bake for 20–24 minutes, until a toothpick comes out clean. Cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, whipping until light and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with pecans or a light dusting of cinnamon.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor.