During our last trip to New York, we hit up the Cupcake Stop truck for an afternoon treat. I was surprised to find Hummingbird Cupcakes on their menu. For those of you unfamiliar with this particular cake, it is a fabulous Southern dessert that has been around for ages.
I hadn’t had Hummingbird cake in years. Actually, I hadn’t even thought about it in a while. I’m also pretty sure I’ve never made one. But, when I saw it in cupcake form on the menu that day among their other tasty flavors, I had no hesitation in making my choice. Since that day, I developed a hankering for Hummingbird cake that I just couldn’t ignore. I decided to try them in cupcake form, too, as a tribute to the awesomeness that is Cupcake Stop.
If I’d never eaten this cake, I probably wouldn’t have read through the recipe and thought that it was a must-make cake. It’s a bit of an odd combination – cinnamon, pineapple, pecans, bananas. Trust me, though, it is exceptionally good. It’s a bit like eating banana bread with cream cheese frosting. Only better.
Taking chocolate options out of the equation, this is definitely one of my top-rated cakes. You know, even considering chocolate, I might just have to put it in the top ten.
Yield: 36 standard-sized cupcakes
Prep Time: 25 minutes
Cook Time: 25 minutes per pan
Hummingbird Cupcakes are a delicious combination of bananas, pineapple, nuts, and cinnamon, all topped with cream cheese frosting.
For the cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable or canola oil
- 1 & 1/2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple
- 1 cup chopped pecans
- 2 cups chopped bananas
- chopped pecans or sanding sugar, for garnish
For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 16 ounces confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
To make the cupcakes:
- Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups. Set aside.
- Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add the eggs and oil, stirring until the dry ingredients are moistened. Stir in the vanilla, pineapple, pecans, and bananas.
- Pour the batter into the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.
To make the frosting:
- Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Gradually add the sugar, beating until light and fluffy. Stir in the vanilla.
- Frost the cooled cupcakes. Garnish, if desired.
Recipe adapted from Southern Living.