These Hummingbird Cupcakes Taste Like Spring

Spring is in the air, and nothing says spring like the sweet, tropical flavors of our beloved Hummingbird Cupcakes! Just like the lively little birds they’re named after, these cupcakes will flutter right into your heart (and belly). 🧁✨

These cupcakes are special because they have a taste that’s as enchanting as the season itself. The combination of ripe bananas, tangy pineapple, and crunchy pecans makes them spring in every bite. Each ingredient is like a verse in a springtime sonnet, singing of rebirth, renewal, and delight.💐🌞

We all know that good things take time, and these cupcakes are no exception. So roll up your sleeves, put on your favorite spring playlist, and let’s get baking!👩‍🍳👨‍🍳

The Song of Spring: Making Hummingbird Cupcakes

When making Hummingbird Cupcakes, the secret lies in the harmony of ingredients. The mix of sweet and sour, crunchy and soft creates a melody of flavors that are sure to serenade your tastebuds.

Pro tip: For an extra punch of flavor, make sure your bananas are ripe. The riper the bananas, the sweeter your cupcakes will be!🍌

Getting the Perfect Frosting

No cupcake is complete without a generous dollop of frosting, and our Hummingbird Cupcakes are no different. The cream cheese frosting adds a tangy counterpoint to the sweet cupcake, making it a perfect duet of flavors.💕

Pro tip: To get the smoothest frosting, ensure your butter and cream cheese are at room temperature before mixing. This will help them blend better, giving you a creamy, dreamy frosting. 🧈🧀

Hummingbird Cupcakes

Course: DessertCuisine: American

Servings

12

cupcakes

Prep time

20

minutes

Cooking time

20

minutes

Calories

200

kcal

A delicious taste of spring, these hummingbird cupcakes combine bananas, pineapple, and pecans, topped off with a tangy cream cheese frosting.

Ingredients

• 1 cup of mashed ripe bananas

• 1/2 cup of crushed pineapple

• 1/2 cup of chopped pecans

• 2 cups of all-purpose flour

• 1 cup of sugar

• 1/2 cup of unsalted butter, softened

• 1/4 cup of vegetable oil

• 2 large eggs

• Frosting

• 1/2 cup of unsalted butter, softened

• 8 oz of cream cheese, softened

• 4 cups of powdered sugar

• 2 tsp of vanilla extract

Directions

• Combine the mashed bananas, crushed pineapple, and chopped pecans in a bowl and set aside.
• In another bowl, combine the flour and sugar.
• In a large bowl, beat the butter and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture to the butter mixture, beating just until combined. Stir in the banana mixture.
• Divide the batter among the prepared muffin cups. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely on the wire rack.
• Frosting
• In a large bowl, beat the butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla, beating until smooth.
• Spread or pipe the frosting onto the cooled cupcakes.