Hummingbird Cupcakes

  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 12 to 15 cupcakes
Save Recipe


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

Cream Cheese Frosting:

8 ounces cream cheese, at room temperature

4 tablespoons butter, at room temperature

3 cups powdered sugar

2 teaspoons vanilla extract


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. Frost the cupcakes with the Cream Cheese Frosting once cool.

Cream Cheese Frosting:

  1. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Hummingbird Cupcakes