Hummingbird Cupcakes
These Hummingbird Cupcakes are soft, moist, and bursting with tropical flavor! Made with bananas, pineapple, warm spices, and toasted pecans, then topped with creamy cream cheese frosting!
Servings: 24 cupcakes
Calories: 324kcal
Ingredients
Cupcakes
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (163.5 g) canola oil
- 3 large eggs, room temperature
- 3 ripe bananas, mashed (about 1 ⅓ cups)
- 1 can (8 ounces) crushed pineapple, drained
- 2 teaspoons vanilla extract
- ¾ cup (82 g) pecans, toasted*, chopped
Frosting
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4 ounces cream cheese, softened
- ½ teaspoon vanilla extract
- 2 ½ cups (312.5 g) confectioners' sugar
- 1 pinch kosher salt
Instructions
Cupcakes
- Preheat the oven to 400°F. Line two standard 12-cup muffin tins with cupcake liners. This recipe makes 24 cupcakes.
- In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Add oil, eggs, mashed banana, drained pineapple, and vanilla to the bowl. Stir until everything is fully combined and no streaks of flour remain.
- Gently fold in the chopped pecans reserving a small amount for garnish.
- Divide the batter evenly into the cupcake liners, filling each about ¾ full.
- Place the muffin pans in the oven and bake at 400°F for 5 minutes to help the cupcakes rise quickly. Without opening the oven door, reduce the temperature to 350°F and continue baking for 13 to 17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Remove the pans from the oven and set them on a cooling rack. Let cupcakes cool in the pans for 5 minutes, then transfer them to the rack to cool completely.
Frosting
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened butter and cream cheese together until smooth and creamy. Stop to scrape down the sides of the bowl as needed.
- Add vanilla, confectioners' sugar, and salt. Start mixing on low speed, then increase to medium-high and beat for about 3 minutes, or until the frosting is smooth and fluffy.
- Once the cupcakes are completely cooled, pipe the frosting on top and garnish with the remaining toasted pecans.
- Store cupcakes in the refrigerator. Let sit at room temperature for about 30 minutes before serving for the best texture and flavor.
Notes
*How to Toast Pecans
- Preheat the oven to 350°F (175°C).
- Spread the pecans in a single layer on a baking sheet.
- Bake for 5 to 8 minutes, shaking the pan or stirring halfway through. (Check carefully; they’re done when they smell nutty and are lightly golden.)
- Let cool before chopping or adding to your recipe.
Nutrition
Serving: 1cupcake with frosting | Calories: 324kcal