| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 12 to 15 cupcakes |
Ingredients
- 1/4 cup crushed pineapple packed in juice
- 2 large ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans
- Cream Cheese Frosting, recipe follows
- 8 ounces cream cheese, at room temperature
- 4 tablespoons butter, at room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
- Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
- Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.
- Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting.
- Frost the cupcakes with the Cream Cheese Frosting once cool.
- Add the butter and cream cheese to a large bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat until smooth and light.
Nutrition Facts
| Serving Size | 1 of 13.5 servings |
| Calories | 375 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Sugar | 37 g |
| Protein | 4 g |
| Cholesterol | 73 mg |
| Sodium | 177 mg |
Reviews
These came out amazing! The flavor was excellent. I used a bourbon based vanilla extract which added a little extra to the flavor.
Love Hummingbird Cake besides the Hummingbird. I digress. Looking over your recipe my mouth was watering. Can I use cake flour instead of all purpose flour. Some friends don’t tolerate gluten well but do fine with cake flour.
These were so so good.
Turned out tasty!! Great for breakfast without icing! I didn’t add butter to my icing. Icing recipe is more than needed.
Delicious! We haven’t frosted them yet and there are 3 gone already.
It’s my go-to recipe for pleasing everyone in my family and circle of friends. The only problem is that they are addicting! The frosting makes twice as much so I would recommend cutting it in half. Do it!
Easy and Amazing cupcakes! And only a half cup of sugar which is amazing in itself. The frosting recipe makes enough for at least 2 batches and thats being generous with it.
These are really nice! I’ve been wanting to make a hummingbird cake for a long time. I made these cupcakes! They are actually really good without icing. Very sweet with icing. But it is cake! Will make again.
These turned out perfect.
I followed the recipe as written but chose a basic buttercream frosting to finish. Wonderful recipe!
I followed the recipe as written but chose a basic buttercream frosting to finish. Wonderful recipe!
Simply amazing. I had to make cupcakes for work and wanted something different. A friend came back for seconds and walked off with two more. He growled at a coworker that tried to stop him.