If you’re one of the lucky people on the planet who has had hummingbird cake before, then you know just how delicious it is. There’s really nothing like it.
This southern delicacy is packed with pineapple, banana, pecans, and cinnamon. It makes for an incredibly moist cake packed with a ton of flavor.
If you want to try all of that deliciousness in an adorable bite-sized package, I found this recipe for hummingbird cupcakes.
Seriously, you need to try them. I can’t believe I had never thought of turning this cake into cupcakes before.
The Domestic Geek on YouTube has a ton of amazing recipes, but this has to be my favorite she’s ever come up with!
Here’s how you make them.
For the cupcakes:
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup crushed pineapple & juice
- 2 diced bananas
- 1 cup chopped pecans
For the cream cheese icing:
- 2 (8 oz.) packages cream cheese, at room temperature
- 1 cup butter, at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
Preheat the oven to 350ºF. Line a muffin tin and set it aside.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. In another large bowl, whisk together the eggs, oil, vanilla extract and pineapple.
Add dry mixture to the wet and mix it until just combined. Gently stir in the bananas and pecans.
Scoop the mixture into the lined muffin tin and bake until they are golden and an inserted toothpick comes out clean, about 20-25 minutes.
While the cupcakes are baking, cream together cream cheese and butter. Gradually add the powdered sugar. Once smooth, mix in the vanilla.
Make sure the cupcakes are completely cool before icing and decorating as desired.
Pineapple Flower Toppers:
Preheat oven to 225ºF. Peel whole pineapple and slice into very thin slices. Arrange your slices on a parchment lined baking sheet and place in the oven for 1 hour.
After 1 hour remove from the oven and flip your slices before placing them back into the oven for at least 1 hour or until the edges have started to crisp up and turn golden.
To form your flowers, transfer each slice into a non-stick muffin tin. Leave the tin out overnight or place back in the oven for another 30 minutes to 1 hour.
Let your toppers cool completely before placing them on your cupcakes.