Hummingbird Cupcakes

Layers of creamy bananas, sweet pineapple and toasted pecans with a wisp of cinnamon, topped with a buttery cream cheese frosting loaded with even more toasted pecans. This Southern favorite is sure to give you spring fever – any day of the year!

Celebrating a birthday is always a great reason for cake! I’ve celebrated birthdays with two very dear friends for literally decades and these cupcakes are the perfect treat to turn a birthday a celebration. With a noted interest in hummingbirds by the guest of honor, baking the cake that shares its name seemed perfect!

Hummingbird Cake has become a classic Southern cake with a fairly modern yet tangled history. According to Southern Living – one of my favorite sources for all things Southern – the original recipe was first published in the late 70s. It was submitted by Mrs. L.H. Wiggins from North Carolina and is still one of their most requested recipes. But the credit for the first Hummingbird Cake takes many different twists and turns, from a classic tube cake minus that dreamy cream cheese frosting to a version whipped up in Jamaica. Regardless, it is a wonderful way to anticipate the first blooms of spring!

It’s a quick and easy cake to pull together. The eggs add richness and the lovely fruity notes come from crushed pineapple and really ripe bananas. Cinnamon and vanilla extract provide a nice highlight to the fruit with toasted pecans adding just the right nutty bite.

The cake is wonderful on it’s own but topped with a luscious cream cheese frosting – full of vanilla and more toasted pecans – it’s luscious!

You can bake this cake in three 8” cake pans, two 9” cake pans or a 9”x13” baking dish. But if you’re having a birthday celebration, cupcakes are a fun way to share this treat!

No matter your pan preference, Hummingbird Cake is sure to attract fans!

Hummingbird Cupcakes

For the cake:

3 cups flour

2 cups sugar

1 teaspoon baking soda

½ teaspoon kosher salt

1-½ teaspoon ground cinnamon

3 extra-large eggs, room temperature

¾ cup vegetable or canola oil

2 teaspoons pure vanilla extract

1 small can crushed pineapple, with juice, 8-ounces

2 cups ripe mashed bananas, about 4 medium bananas

1 cup toasted chopped pecans

For the cream cheese frosting:

1 package cream cheese, 8-ounces, room temperature

¼ cup butter, room temperature

3-½ to 4 cups powdered sugar, measured after sifting

1 teaspoon pure vanilla extract

¾ cup toasted chopped pecans

To make the cake:

Put the flour, sugar, baking soda, kosher salt and cinnamon in a large mixing bowl. Blend on medium speed until the dry ingredients are mixed together, about 30 to 60 seconds.

Lightly beat the eggs then add to the dry ingredients along with the vegetable oil, vanilla extract, crushed pineapple and any juice, the bananas, and toasted pecans.

Mix on low speed just until the wet and dry ingredients are blended together, about 1 to 2 minutes.

Line 30 cups in muffins tins with paper liners. Fill the cups about ¾ full. Using a large ice-cream scoop is an easy way to tackle this task.

Bake in a 350-degree oven for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pans for about 10 minutes then transfer to a wire rack to cool completely.

While the cupcakes cool, make the frosting:

Add the cream cheese and the butter together in a large mixing bowl. Beat on medium speed until blended and very creamy, about 2 minutes.

Add the powdered sugar, about 1 cup at a time starting on low speed, then blending in on medium speed. Add the vanilla with the last cup of powdered sugar, scraping down the bowl as needed. Use the last ½ cup of powdered sugar if needed for a stiffer frosting.

Toss in the toasted pecans blending into the frosting on medium speed.

Spread a dollop of the cream cheese frosting on top of the cooled cupcakes. Store the cupcakes in a sealed container.

Makes 30 cupcakes. You can also bake the cake using three 8″ pans, two 9″ pans or a 9″x 13″ baking dish.