Hummingbird Cupcakes
I think these Hummingbird Cupcakes are one of the best recipes I’ve made this year! No kidding. This recipe for Hummingbird Cupcakes uses bananas, cinnamon, walnuts and pineapple in the cupcake and they have an amazing cream cheese frosting with more walnuts on top. We found these spectacular cupcakes rich, decadent and divine!
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Early in the summer, friends invited us to their Lake House in East Texas. Our whole church community group went and we all had a marvelous time. I brought my favorite Deviled Eggs, Corn-on-the-Cob with Cilantro-Lime Butter, Black Bean Fiesta Salad and these scrumptious cupcakes. Because I made two batches, I froze what we didn’t eat and then kept pulling them out of the freezer a couple at a time and enjoying them later. Yum. 🙂
I found this recipe about 13 years ago in the Dallas Morning News food section one week. I had clipped the recipe but had never actually made it until this past summer. Wow, it was amazing and I really should have made time to make this luscious recipe decades ago! It was THAT good!
If you enjoy walnuts (and are not allergic to them), this is a fantastic dessert recipe. I gobbed the icing on top so that it was double thick and just loved, loved LOVED these cupcakes. Every bite will knock your socks off…..no kidding.. 🙂
Hummingbird Cupcakes are spectacular!
Every bite will have you swooning!
Rich, decadent, divine!
Every bite is so awesome.
Here’s what I did.
I used these ingredients for the cupcakes.
Place unbleached flour in a large mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, cinnamon, salt and baking soda.
Stir well to combine ingredients.
Add eggs and oil.
Stir to combine.
Add pineapple, bananas, walnuts and vanilla.
Stir again to combine.
Place paper liners in regular sized muffin tins. Spoon cupcake mixture into muffin liners about 3/4 to 7/8 full.
Bake at 350 degrees about 20-25 minutes, until a toothpick inserted in center comes out clean.
Allow cupcakes to cool in pans about 10 minutes before transferring to wire racks to cool completely.
I used these ingredients for the icing.
Soften butter and cream cheese.
Beat with an electric mixer until smooth.
Add vanilla.
Beat mixture again with electric mixer.
Add powdered sugar a cup at a time and blend well after each addition.
Here, all the powdered sugar has been added.
Frost cupcakes with icing; sprinkle generously with finely, diced walnuts. Allow icing to set before refrigerating. Keep refrigerated until ready to serve.
Transfer to serving platter to serve.
Eat and enjoy!
Hummingbird Cupcakes are terrific for tailgating parties, especially if you have friends who have a sweet tooth!
These scrumptious cupcakes are perfect for Ladies’ Luncheons, Baby Showers or any company gathering.
Here’s the recipe.
HUMMINGBIRD CUPCAKES
(Recipe adapted from the Dallas Morning News)
Hummingbird Cupcakes
Equipment
- 2 12-tin regular-sized muffin tins
- 1 6-tin muffin tin for a total of 26 muffin tins
- 26 paper liners
- 2 large mixing bowls
- 1 electric mixer
- 1 wooden spoon
- 1 pastry bag plus star tip to pipe icing
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously diced
- 1 chopping board if you have to chop the nuts by hand
- 1 knife to dice banana
Ingredients
CUPCAKES:
- 3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 2 cups granulated sugar
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1 tsp. ground cinnamon
- 3 large eggs
- 1 1/2 cups avocado oil or other oil
- 8 oz. can crushed pineapple undrained
- 2 cups walnuts finely diced (or substitute pecans or hazelnuts) (divided use)
- 2 cups bananas chopped
- 1 1/2 tsp. pure vanilla extract
CREAM CHEESE ICING:
- 2 pkgs. cream cheese softened
- 1 cup salted butter softened (2 sticks)
- 32 oz. powdered sugar (2 lbs.)
- 2 tsp. pure vanilla extract
Instructions
CUPCAKES:
- FOR CAKE:
- Preheat oven to 350°.
- Grease three 9-inch round cake pans with butter; dust the bottom and sides with flour.
- Set aside.
- Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir until well blended.
- Add the eggs and oil, and stir until the dry ingredients are moistened, taking care not to beat them.
- Stir in the pineapple and juice, 1 cup of the nuts, the bananas and vanilla.
- Divide batter evenly among the prepared pans.
- Bake until a toothpick inserted into the center of the cakes comes out clean, about 25-30 minutes.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto racks to cool completely.
- Spread the icing between the layers, stacking them on a cake plate.
- Use toothpicks to keep together.
- Ice the top and sides of cake, and sprinkle remaining nuts over the top.
- Refrigerate until ready to serve.
- FOR CUPCAKES:
- If making cupcakes, line 26 regular sized muffin tins with paper liners.
- Follow process above to combine ingredients for batter.
- Spoon batter almost to the top of each muffin liner.
- Bake at 350° for 20-25 minutes, until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
- Pipe icing over top of each cupcake.
- Sprinkle cupcakes with reserved, finely diced walnuts.
- Refrigerate before serving.
CREAM CHEESE ICING:
- FOR CAKE:
- Soften cream cheese and butter.
- Beat with an electric mixer until smooth.
- Add vanilla extract and beat again.
- Add powdered sugar, one cup at a time and beat after each addition.
- Beat ingredients until light and fluffy.
- Spread between layers and on top and sides of cake.
- Sprinkle remaining 1 cup nuts over top of cake.
- Refrigerate until ready to serve.
- FOR CUPCAKES:
- Soften cream cheese and butter.
- Beat with an electric mixer until smooth.
- Add vanilla extract and beat again.
- Add powdered sugar, one cup at a time and beat after each addition.
- Beat ingredients until light and fluffy.
- Fill pastry bag with filling using a star tip or whatever design you prefer.
- Pipe frosting very generously over top of each cupcake.
- Sprinkle remaining one cup nuts evenly over top of each cupcake.
- Refrigerate cupcakes until ready to serve.
Notes
Nutrition
Every bite of these Hummingbird Cupcakes will rock your world!
The cream cheese icing makes these cupcakes so mouthwatering and irresistible.
These cupcakes freeze really well, too.
Hummingbird Cupcakes are wonderful for any Backyard Barbecue or potluck too.
You may also enjoy these delicious recipes!
Peach Cupcakes with Caramel Frosting
