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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 24 to 26 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 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 24 to 26 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 5 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.

Notes

This makes 24 to 26 cupcakes, depending on the size of the cups in your muffin pans. You can also bake the cake using three 8" pans, two 9" pans or a 9"x 13" baking dish.