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Hummingbird Cupcakes

3/17/2013

 
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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
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Maggie link
3/17/2013 02:14:39 pm

These are gorgeous! Those pineapple flowers are such a fun idea!

Jessica@AKitchenAddiction link
3/17/2013 11:36:10 pm

These are gorgeous! Love the marshmallow cream cheese frosting!

Annie @ Annie's Noms link
3/18/2013 03:17:12 am

Woah, how have I never heard of Marshmallow cream cheese frosting before?! Sounds absolutely amazing!! These cupcakes look darn cute as well, I've seen them a couple of times in recipe books, but never made any as I'm allergic to nuts and I don't like coconut either, might have to make a nut free version as these look great!

Courtney @ NeighborFood link
4/6/2013 02:50:08 am

These are lovely! Thanks for sharing the tutorial on how to make the pineapple flowers as well. This hummingbird cake sounds like pretty much everything I love--coconut, pineapple, and banana??? YES PLEASE.

Julia link
4/8/2013 10:33:22 am

I'm completely mystified! These flowers are so pretty and I love that they're a natural garnish to a tasty treat! Bravo, my dear, bravo! :)

Jane
7/2/2013 09:22:30 am

I missed how to make the flower...where can I find it. Thank you

She Makes and Bakes
7/2/2013 09:54:59 am

Check the homepage. It's the first post.

essays link
9/5/2013 01:45:04 pm

These are lovely! Thanks for discussing the guide on how to create the blueberry blossoms as well. These desserts look awful charming as well, I've seen them twice in formula books

Jeff link
12/21/2013 11:44:30 pm

I LOVE hummingbird cake, especially with cream cheese icing.

order cake online link
7/20/2014 07:36:44 pm

nice posts

linda@2cookinmamas.com link
5/25/2015 12:13:25 am

Absolutely beautiful! And I've always wanted to make hummingbird cake but didn't want a whole cake. This is perfect!


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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