Hummingbird Cupcakes Recipe

Everyone has heard of banana bread and carrot cake and coconut cream pie and pineapple upside down cake. But it takes a very special someone to introduce you to Hummingbird Cake. Hummingbird Cake is like the child prodigy of the aforementioned desserts. What would happen if all four got married and had kids? Hummingbird Cake would happen, a cake so moist and delightful that it will make you think of its rare and precious namesake, a hummingbird. Who doesn’t love spotting one? Now you’ll love it even more because it will remind you of this cake. Deliciously flavorful, light and airy, and perfectly poised between guilt and guileless. If you like banana, pineapple, coconut, and even pecans, than this is the dessert for you. And if you aren’t a fan of cream cheese icing you can just omit it at the end.

On a recent visit to Texas, I took a trip down memory lane and reinvented this yummy cake in the form of Hummingbird  Cupcakes. It was too fatiguing to think about greasing and flouring three separate cake pans, waiting by the oven to see if they’d rise or fall, and then bother with icing it beautifully. If you have the time and patience for that, please turn this into a cake. But for me, I just wanted me some Hummingbird Cupcakes!

Hummingbird Cupcakes Recipe

2 Cups All Purpose Flour (sifted if you have time, which I never do)

3 tsp Baking Powder

1 tsp Salt

2 tsp Ground Cinnamon

2 tsp Vanilla Extract

1/2 Cup Sour Cream or Greek Yogurt

2 Mashed Bananas

8 oz. crushed pineapple

1 Cup Sweetened Flaked Coconut

1/2 Cup Chopped Pecans

1 Cup granulated sugar

1 Cup brown sugar

2 Large Eggs

1 Cup Vegetable Oil

First, mix the dry ingredients (first four ingredients) in a bowl and set aside.

Then, mash the bananas in a bowl, add the pineapple and coconut, and set aside. Whisk the oil, eggs, and sugars together for two minutes. Add in the sour cream and vanilla, and slowly add in the dry ingredients just until mixed. Add the fruit mixture and the nuts, and gently stir until it is evenly distributed.

Grease and line a muffin tin or two, and fill the tins about 3/4 way with the batter.

Bake at 350 degrees for 15-20 minutes or until the muffin tops are golden brown. Allow your delicious Hummingbird Cupcakes to cool before you remove from tins, and to completely cool before storing or icing them.

Cream Cheese Icing

1 8 oz Cream Cheese

1 Stick Butter

16 Oz Powdered Sugar

1 tsp. Vanilla Extract

Whip the cream cheese and butter until smooth and slowly add the powdered sugar, mixing on high until the icing is a smooth consistency. Add in the extract, and chill until you are ready to ice your Hummingbird Cupcakes.

Note: I was so excited to eat these tasty treats that I did not get a picture of one on a plate, but you can see in picture above just how moist and delicious these Hummingbird Cupcakes really are!

Tell what you think if you try them!

Copyright © Charis Freije, Moms of Faith®, All Rights Reserved

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