I had never heard of hummingbird cake until I saw a post on Annie's Eats a couple of years ago, and I was mainly intrigued by the beautiful pineapple flowers. Apparently, hummingbird cake is a very southern thing, which explains why I had never heard of it or tried it. Think banana nut bread meets coconut and pineapple. Sold yet? Surprisingly, I am. I am not a fan of either coconut or pineapple, but these are pretty dang good. I've made them a few times now, and everyone loves them. They have a great crumb, moisture factor, and texture.
I like to pair these with a marshmallow cream cheese (amazing!) and when you top them with the pineapple flower, you can't go wrong. They're pretty and tasty. And, you can make them without a mixer. In one bowl. I love recipes like that. The other bonus is that this recipe works perfectly for me at high altitude. No adjustments needed!
Wondering about those pineapple flowers? The tutorial is coming this week! If you don't have the time or desire to make the flowers, these cupcakes are fantastic without them.
Hummingbird Cupcakes Recipe
Makes 24 cupcakes
Print this recipe
For the cupcakes:
12 tablespoons butter, melted and cooled
1 1/3 cups sugar
2 teaspoons vanilla
2 eggs
1 1/3 cups mashed ripe bananas
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups all purpose flour
2/3 cup crushed pineapple, drained
2/3 cup walnuts, chopped (optional)
2/3 cup shredded coconut
For the frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup melted marshmallows or marshmallow cream
1 pound powdered sugar
Preheat your oven to 350 degrees and place cupcake liners in your muffin tins.
To make the cupcakes, in a large bowl combine the butter, sugar and vanilla and whisk until combined. Whisk in the eggs. Once incorporated, add in the mashed bananas and whisk in. Mix in the baking soda, salt, and cinnamon until combined. Whisk in the flour. With a rubber spatula, fold in the crushed pineapple, nuts (if using), and coconut. Once combined, fill the cupcake liners about 3/4 full (or about 1/4 cup of batter).
Bake for 20-22 minutes or until a toothpick comes out clean. Let them cool in the pans for 5-10 minutes and then remove to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting. In a mixing bowl, cream together the cream cheese and butter. Add in the melted marshmallows or marshmallow cream until combined. Mix in the powdered sugar and mix until smooth and creamy. Pipe on top of the cupcakes. Add a pineapple flower on top (if using).
Cupcakes barely adapted from Annie's Eats, originally from Martha Stewart's Cupcakes
Frosting fromPaula Deen
I like to pair these with a marshmallow cream cheese (amazing!) and when you top them with the pineapple flower, you can't go wrong. They're pretty and tasty. And, you can make them without a mixer. In one bowl. I love recipes like that. The other bonus is that this recipe works perfectly for me at high altitude. No adjustments needed!
Wondering about those pineapple flowers? The tutorial is coming this week! If you don't have the time or desire to make the flowers, these cupcakes are fantastic without them.
Hummingbird Cupcakes Recipe
Makes 24 cupcakes
Print this recipe
For the cupcakes:
12 tablespoons butter, melted and cooled
1 1/3 cups sugar
2 teaspoons vanilla
2 eggs
1 1/3 cups mashed ripe bananas
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups all purpose flour
2/3 cup crushed pineapple, drained
2/3 cup walnuts, chopped (optional)
2/3 cup shredded coconut
For the frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup melted marshmallows or marshmallow cream
1 pound powdered sugar
Preheat your oven to 350 degrees and place cupcake liners in your muffin tins.
To make the cupcakes, in a large bowl combine the butter, sugar and vanilla and whisk until combined. Whisk in the eggs. Once incorporated, add in the mashed bananas and whisk in. Mix in the baking soda, salt, and cinnamon until combined. Whisk in the flour. With a rubber spatula, fold in the crushed pineapple, nuts (if using), and coconut. Once combined, fill the cupcake liners about 3/4 full (or about 1/4 cup of batter).
Bake for 20-22 minutes or until a toothpick comes out clean. Let them cool in the pans for 5-10 minutes and then remove to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting. In a mixing bowl, cream together the cream cheese and butter. Add in the melted marshmallows or marshmallow cream until combined. Mix in the powdered sugar and mix until smooth and creamy. Pipe on top of the cupcakes. Add a pineapple flower on top (if using).
Cupcakes barely adapted from Annie's Eats, originally from Martha Stewart's Cupcakes
Frosting fromPaula Deen
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