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Hummingbird Cupcakes

Moist and Flavorful Hummingbird Cupcakes to Delight Your Day

Experience tropical bliss with these Hummingbird Cupcakes, combining ripe bananas and pineapple, topped with luscious cream cheese frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup mashed ripe bananas overripe
  • 1 cup crushed pineapple well-drained
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon optional
  • 0.5 teaspoon salt
  • 1 cup sweetened shredded coconut optional
  • 0.5 cup chopped walnuts optional
For the Frosting
  • 1 cup cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups confectioners’ sugar sifted
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Mixing Bowl
  • electric mixer
  • Whisk
  • Measuring Cups and Spoons

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Cream together butter and sugar in a large bowl until light and fluffy, about 5-7 minutes.
  3. Add eggs one at a time, then mix in vanilla extract until smooth.
  4. In a separate bowl, mash bananas and combine with crushed pineapple.
  5. In another bowl, whisk together flour, baking soda, cinnamon, and salt.
  6. Gradually add dry ingredients and banana-pineapple mixture to the creamed mixture, mixing well after each addition.
  7. Fold in sweetened shredded coconut and chopped walnuts.
  8. Fill muffin cups about two-thirds full and bake for 20-25 minutes.
  9. Let cool in the pan for about 10 minutes before transferring to a wire rack.
  10. Beat cream cheese and butter for frosting until fluffy, then gradually mix in confectioners' sugar and vanilla.
  11. Frost cooled cupcakes generously with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store unfrosted cupcakes at room temperature for up to 2 days, and frosted cupcakes in the fridge for up to 4 days.

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