I was searching for a good cupcake recipe to double as a great treat for Mother’s Day, as well as my Mom’s Birthday. This year they were only two days apart, so we had to celebrate both together.
The pecans add a nice crunch that pairs well with the bananas and pineapple, which makes these cupcakes unbelievably moist. When making my cream cheese frosting, I used one less cup of confectioner’s sugar than I usually do in my cream cheese frosting. This was perfect for someone who doesn’t like overly sweet frosting’s.
These cupcakes were so delicious, that I ate the leftovers as my breakfast the next few days after making them. Bananas, pineapple, pecans…sounds like the breakfast of champions to me!
Hummingbird Cupcakes
Ingredients
- 3 mashed bananas
- 1/3 cup crushed pineapples
- 1/2 cup pecans (chopped)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 stick of unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon of salt
Hummingbird Cupcakes
- 8 ounces cream cheese, room temperature
- 3 cups confectioner's sugar
- 1/2 stick of unsalted butter, room temperature
- 1 teaspoons of vanilla extract
- 1/2 teaspoon cinnamon
Cinnamon Cream Cheese Frosting
Instructions
- Preheat oven to 350° F and line your muffin tins with cupcake liners.
- Place the bananas and pineapple into a bowl.Mash the bananas and pineapple together using a potato masher or the back of a fork.
- In a different bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
- Put the butter and sugar into a mixing bowl and cream together.
- Add the eggs one at a time, mixing well and scraping the bowl until incorporated.
- Add the dry ingredients a little at a time.
- Once the dry ingredients are added, blend in the mashed banana and crushed pineapple. Do not over mix.
- Gently stir in the chopped pecans.
- Divide the batter into the cupcake liners, and bake in the oven for 18-20 minutes.
Hummingbird Cupcakes
- Put softened cream cheese and butter into a mixing bowl and blend together.
- Sift in confectioner's sugar a little at a time until all of it is incorporated.
- Mix in the cinnamon and vanilla.
- Spread or pipe your cream cheese frosting onto your cooled cupcakes and enjoy!
Cinnamon Cream Cheese Frosting
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