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Hummingbird Cupcakes
Yield: 12 cupcakes
These hummingbird cupcakes are so addictive. The cupcakes are moist and tender, made with banana, pineapple, and pecans and frosted with sweet and tangy cream cheese frosting. A perfect dessert for spring and summer baking!
Equipment
Ingredients
Hummingbird Cupcakes
- 1 ¼ cups (156 g) all-purpose flour
- 1 ½ tsp (1.5 tsp) baking powder
- 1 tsp (1 tsp) ground cinnamon
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- ½ cup (113 g) mashed banana
- ⅓ cup (79 g) crushed pineapple undrained
- 2 tbsp (30 g) pineapple juice
- 1 (1) large egg room temperature
- 2 tsp (2 tsp) vanilla extract
- ¼ cup (27 g) chopped pecans
Cream Cheese Frosting
- 1 cup (227 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 3 ½ cup (420 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Additional Ingredients
- 12 (12) banana chips
- ¼ cup (25 g) pecans finely chopped
- ¼ cup (40 g) dried pineapple finely diced
Instructions
Hummingbird Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pans with 12 cupcake liners.
- In a small mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add in the mashed banana, crushed pineapple, pineapple juice, egg, and vanilla extract and mix until well combined. Add in the dry ingredients and mix on low speed until the ingredient are combined and the batter is smooth. Scrape the sides and bottom of the bowl. Fold in the chopped pecans.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the room temperature unsalted butter and cream cheese for 5 minutes until it is light, pale, and creamy.
- Add in half of the powdered sugar and mix on low speed until combined. Add in the remaining half of the powdered sugar and continue to mix on low speed until fully combined with the butter and cream cheese. Add in the vanilla extract and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes, scraping the sides of the bowl occasionally, until the frosting is smooth and creamy. Mix the cream cheese frosting on low speed for several minutes to remove any air bubbles and to smooth out the frosting.
Assembling the Cupcakes
- Fill a piping bag fitted with an Ateco 857 piping tip with the cream cheese frosting. Pipe a generous swirl of the frosting onto the cooled cupcakes and decorate the cupcakes with banana chips, chopped pecans, and diced dried pineapple.
Notes
- Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
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