Name: Hummingbird Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup granulated sugar; ½ teaspoon ground cinnamon; 1 large egg, room temperature; ½ cup vegetable oil; ½ teaspoon vanilla extract; ⅓ cup crushed pineapple (with juices); ½ cup chopped pecans; 1 cup mashed banana (about 1 large banana); ¼ cup pecan halves, for garnish; ½ cup cream cheese, room temperature; ¼ cup unsalted butter, room temperature; 2 cups powdered sugar, sifted; ½ teaspoon vanilla extract (for frosting); ¼ teaspoon ground cinnamon (for frosting); Extra cinnamon, for dusting

Description

Southern-inspired hummingbird cupcakes combining the richness of banana bread with tropical pineapple and crunchy pecans, topped with cinnamon-kissed cream cheese frosting.

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ teaspoon ground cinnamon

1 large egg, room temperature

½ cup vegetable oil

½ teaspoon vanilla extract

⅓ cup crushed pineapple (with juices)

½ cup chopped pecans

1 cup mashed banana (about 1 large banana)

¼ cup pecan halves, for garnish

½ cup cream cheese, room temperature

¼ cup unsalted butter, room temperature

2 cups powdered sugar, sifted

½ teaspoon vanilla extract (for frosting)

¼ teaspoon ground cinnamon (for frosting)

Extra cinnamon, for dusting

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Instructions

Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon.
Add the egg, oil, and vanilla extract, stirring just until combined.
Fold in the crushed pineapple with juices, mashed banana, and chopped pecans.
Divide batter evenly among liners, filling about two-thirds full.
Bake for 18–22 minutes, until a toothpick inserted comes out clean.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Add vanilla and cinnamon, then gradually mix in powdered sugar until fluffy.
Frost cooled cupcakes generously. Top with a pecan half and dust with cinnamon.

Notes

Can substitute walnuts for pecans.
Add shredded coconut or coconut extract for a tropical variation.
Greek yogurt can replace some of the oil for a lighter version.
Recipe can be adapted to an 8-inch round cake.
Unfrosted cupcakes can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg