Hummingbird Cupcakes
Hummingbird Cupcakes are rich, decadent and divine! These amazing cupcakes have a Cream Cheese Frosting to die for. The cupcakes include bananas, pineapple, walnuts and cinnamon and have unbelievable flavor. If you've heard of Hummingbird Cake, then the cupcake form will knock your socks off! Terrific dessert for potlucks, Backyard Barbecues, Family Reunions and special occasions.
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
Calories: 506kcalCarbohydrates: 67gProtein: 4gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 40mgSodium: 192mgPotassium: 120mgFiber: 2gSugar: 53gVitamin A: 264IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!