Hummingbird Cupcakes
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I have been hearing about hummingbird cake and hummingbird cupcakes for quite a few years now, but never took the time to do any serious investigative work. I guarantee that had I done so when I first heard about it, these cupcakes would have been made eons ago. Hummingbird cake is very popular in the Southern region of the United States and includes pineapple chunks, banana, coconut, and either walnuts or pecans, and is topped with a cream cheese frosting. Basically, hummingbird cake is a tropical version of carrot cake with chunks of sweet, fresh ingredients. I can’t ever get enough of carrot cake, and I certainly can’t get enough of hummingbird cake.
Some say the cake earned its name because each bite makes you hum with delight. (True.) Others say it’s because the cake is as sweet as the sugared water used to attract hummingbirds. No matter how it got its name, one this is certain – hummingbird cake is the real deal, and I’ve been missing out. For Mother’s Day, I thought it would be fun to create individual cupcakes, complete with their own dried pineapple flowers (you’ll find instructions below on how to make them). A quick note – if you decide to garnish the cupcakes with the dried pineapple flowers, be sure to allow yourself enough time. Once dried, they should sit overnight so that their shape holds.
An early Happy Mother’s Day to all the moms out there! I hope you enjoy a wonderful weekend with family, and get to eat all of your favorite treats!
One year ago: Gazpacho
Two years ago: Classic Baby Shower Cookies[/donotprint]
Hummingbird Cupcakes
Ingredients
Dried Pineapple Flowers (garnish):
- 1 whole fresh pineapple
Cupcakes:
- 2 cups (250 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ¾ teaspoon (0.75 teaspoon) salt
- ¾ teaspoon (0.75 teaspoon) ground cinnamon
- 1 ⅓ cups (200 g) mashed banana, 2 to 3 large bananas
- ⅔ cup (110 g) crushed pineapple, drained (about half of a 20-ounce can)
- ⅔ cup (78 g) walnuts or pecans, toasted and chopped
- ⅔ cup (53.33 g) shredded coconut, sweetened or unsweetened will work
- 1 ⅓ cups (266.67 g) granulated sugar
- 11 tablespoons unsalted butter, melted and cooled
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 2 eggs
Frosting:
- 12 ounces (340.2 g) cream cheese
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 4 cups (480 g) powdered sugar
Instructions
- Make the Dried Pineapple Flowers: Preheat oven to 225 degrees F. Line two baking sheets with nonstick baking mats or parchment paper. Cut the top and bottom off the pineapple, and slice off the outer rind. Using a small melon baller or measuring spoon, remove and discard the pineapple "eyes". Use a sharp knife to cut the pineapple crosswise into very thin slices. Place the slices on the baking sheets. Bake until the tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more (or longer, depending on their thickness). Pinch the center of each pineapple slice to shape into a cone; let cool in a clean muffin tin to form flowers. Let sit overnight so that they retain their shape. Once completely dried and shaped, the flowers can be stored (stacked) up to 3 days at room temperature in an airtight container.
- Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin tins with paper liners; set aside.
- Whisk together the flour, baking soda, salt, and cinnamon; set aside. In another bowl, stir together the banana, pineapple, walnuts, and coconut; set aside.
- With an electric mixer on medium-high speed, beat the butter, sugar, and vanilla until combined. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Continue beating until the mixture is pale and fluffy. Add the banana mixture to the egg mixture, beating until combined. Stir in the flour mixture with a rubber spatula.
- Divide the batter evenly among the lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. (Unfrosted cupcakes can be stored up to 3 days at room temperature in airtight containers.)
- Make the Frosting: Using the whisk attachment, beat the cream cheese and butter at medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Add the vanilla extract and mix to incorporate. Reduce the speed to medium-low and gradually add the powdered sugar, until it has all been incorporated. Scrape the sides of the bowl and increase the speed to medium-high and whip until light and fluffy, 2 to 3 minutes.
- Assemble the Cupcakes: To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the frosting) and top with a dried pineapple flower. (Note: I used an Ateco #806 decorating tip to frost these cupcakes.)
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made these cupcakes last night and they are divine. Very yummy & moist. My only change was to nix the pineapple garnish and add toasted coconut as a garnish to the frosting. It came out wonderful. I also made these as mini cupcakes to take to a party & they were a big hit. We had some extra minis left over that we ate without frosting this morning. Like little Hummingbird muffins. Thanks for this recipe.
Have you tried freezing these? Also have you made your hummingbird cake recipe as cupcakes? Don’t see why it wouldn’t work.
Hi Ashley, I have not tried freezing them, but I think they would freeze just fine before frosting them (frost after thawing). I have not done the hummingbird cake as cupcakes yet.
Just made these yesterday for a friend of mine’s birthday. Everyone loved them!I dud use cake flour instead of AP, and they were super soft, but I imagine AP flour would work just fine. We’re culinary students, so we kinda get a little joke in using stuff our teachers swear by haha.
hello Michelle
If I wanted to substitute the melted butter with oil , how much of oil would I need ?
Thank you
Hi Humairah, You would use the same amount.
Is there anything I could possibly substitute for the pineapple in the cupcakes, like a can of mandarins, or even mangos? My friends birthdays coming up and she’s allergic to pineapple.d
Hi Vika, Ahh such a shame! I haven’t tried it with anything else, so I couldn’t give you a definitive answer. If you do canned mandarins (probably the closest), be sure to drain and chop.