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Hummingbird Cupcakes

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Hummingbird Cupcakes

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

These Hummingbird Cupcakes are moist and delicious!  The beautiful blend of pineapple, banana, and pecans are sure to be a hit with everyone.  Even my 6 year old loves them!

Yield: 24

Hummingbird Cupcakes

Hummingbird Cupcakes

These cupcakes are a fresh, summer spin on Spice Cake!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 3 c. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 c. sugar
  • 1 tsp. ground cinnamon
  • 3 large eggs, beaten
  • 1 c. vegetable oil
  • 1 1/2 tsp. vanilla extract
  • 1 8- oz. can crushed pineapple.
  • 1 c. chopped pecans
  • 2 c. chopped bananas
  • Chopped pecans, for garnish
  • Cream Cheese Frosting:
  • 8 oz. cream cheese, softened
  • 1/2 c. butter, softened
  • 16 oz. powdered sugar, sifted
  • 1 tsp. vanilla extract

Instructions

  1. Preheat oven to 350 F. Place cupcake liners in cupcake pans. Set aside.
  2. Combine flour, baking soda, salt, sugar, and cinnamon in a bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, pecans and bananas.
  3. Pour batter into cupcake liners and bake for 25 minutes, until a toothpick inserted in the center comes out clean.
  4. Cool in pans on a wire rack for 10 minutes then remove and cool completely on wire racks. After cooling, frost cupcakes and garnish with chopped pecans.
  5. Cream Cheese Frosting:
  6. Beat cream cheese and butter until creamy. Gradually add sugar, beating until light and fluffy. Stir in vanilla.

Notes

Actual yield may vary depending upon how large you make the cupcakes.

Did you make this recipe?

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4 Comments

  1. I was wondering how many cupcakes this recipe makes. I’m going to make this into a 9 x 13 cake instead but need to know if this recipe yields 12 or 24 cupcakes. I imagine it makes 24 but I wanted to be sure. Thank you.

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