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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 more toasted pecans. This is a Southern classic!
Cook Time 22 minutes
Course Dessert
Servings 30 cupcakes

Equipment

  • 2 to 3 Muffin tins, with a total of 30 wells
  • Electric mixer

Ingredients
  

  • 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 

Instructions
 

  • 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.

Notes

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