hummingbird cupcakes

These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.

Skinny Hummingbird Cupcakes

all-purpose flour

whole wheat flour

sugar (I used raw)

tsp baking soda

salt

cinnamon

tsp nutmeg

tsp ground ginger

tbsp oil

eggs

vanilla

bananas

pineapple

pecans

oz 1/3-less fat Philadelphia Cream Cheese

sugar

tsp vanilla extract

22 pecan halves

Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.

Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.

Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.

Cool cake completely on a wire rack.

Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.

Hummingbird Cake Cupcakes with Sour Cream Frosting – moist and tender this is a classic southern favorite loaded with bananas, pineapple, coconut, and nuts.

Southern Hummingbird Cake Cupcakes

all purpose flour

baking powder

butter ((2 sticks))

vanilla extract

bananas ((smashed))

pineapple ((in juices))

coconut

butter ((3 sticks))

sour cream ((strained, no extra liquid on top))

lemon juice

Preheat the oven to 350 degrees F. Line muffin pans with paper liners. Then mix the first four dry ingredients in a medium bowl.

Place the butter and sugar in the bowl of your electric mixer. Cream the butter and sugar until light and fluffy, 3-5 minutes. Then turn the mixer on low and slowly add in the eggs and vanilla. Scrape the bowl and beat on low, while slowly adding the flour mixture. Keep the mixer on low and mix in the mashed bananas, pineapple with juices, coconut, and pecans.

Using a cookie scoop, divide the batter between 32 cupcake liners. Bake for 18-22 minutes, until the tops are golden and bounce back when you touch them. Place on the counter and cool completely, before proceeding.

Take the cupcakes out of the pan. Make the Sour Cream Frosting or classic Cream Cheese Frosting for the tops. For the Sour Cream Frosting: Beat the butter until very soft, then turn the mixer on low and slowly add in the sour cream. Scrape the bowl and beat until completely smooth. Beat in the vanilla, lemon juice, and salt. Then slowly add the powdered sugar until the frosting reaches your desired consistency.

Scoop the sour cream frosting into a large piping bag with a wide tip. Pipe the frosting onto the cupcakes, then sprinkle with golden sugar sprinkles if desired. Place in the refrigerator for 30 minutes to “set” the frosting. Then cover and store in the fridge or at room temperature, for up to several days. (I like them at room temperature best!)

Hummingbird cupcakes are a cross between banana cupcakes and pineapple cupcakes with a heavy dose of pecans mixed in. They are wonderful with a swirl of cream cheese frosting!

Hummingbird Cupcakes

unsalted butter (room temperature)

brown sugar

sour cream

baking soda

allspice

mashed ripe bananas (pack the mashed bananas down and allow to overflow slightly, about 2 bananas worth)

pineapple (drained)

cream cheese (room temperature)

confectioners' sugar

pineapple (optional, for garnish)

Preheat oven to 350 F.

In a medium-size mixing bowl, mix butter, brown sugar, and white sugar until light and fluffy. 

Mix in eggs.

Mix in sour cream, flour, baking soda, and allspice until just combined.

Mix in vanilla and mashed bananas until just combined.

Mix in pineapple.

Gently fold in pecans.

Divide batter evenly between cupcake liners - filling almost all the way to the top of the liners. Bake for 20 minutes or until the cupcakes bounce back when lightly touched.

Place on a cooling rack to cool completely.

Cupcake Instructions

In a medium-sized mixing bowl, mix the cream cheese and butter until light and fluffy.

Top 3 hummingbird cupcakes recipes from across the web

The most viewed hummingbird cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Skinny Hummingbird Cupcakes

Southern Hummingbird Cake Cupcakes

Hummingbird Cupcakes

Top 3 hummingbird cupcakes recipes from across the web

The most viewed hummingbird cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skinny Hummingbird Cupcakes

Southern Hummingbird Cake Cupcakes

Hummingbird Cupcakes

The most viewed hummingbird cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine