Best Hummingbird Cupcakes Recipes

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HUMMINGBIRD CUPCAKES



Hummingbird Cupcakes image

Turn the traditional hummingbird cake-flavored with pineapple, bananas and walnuts-into a bite-sized treat with these moist cupcakes. -Jessie Oleson, Santa Fe, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups mashed ripe bananas
1/2 cup drained canned crushed pineapple
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes.

Nutrition Facts : Calories 410 calories, Fat 20g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 230mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.

HUMMINGBIRD CUPCAKES



Hummingbird Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 55m

Yield 12 to 15 cupcakes

Number Of Ingredients 17

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

Steps:

  • 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.

HUMMINGBIRD CUPCAKES



Hummingbird Cupcakes image

A banana bread-like cupcake, but so much better! This little treat is enhanced with crushed pineapple and pecans, then topped with a rich and classic cream cheese frosting. Garnish with whole pecans.

Provided by JessKnight

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h5m

Yield 36

Number Of Ingredients 15

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
2 cups mashed bananas
1 (8 ounce) can crushed pineapple
1 cup chopped pecans
1 ½ teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 (16 ounce) package powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 regular cupcake pans.
  • Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in bananas, pineapple, pecans, and vanilla extract. Pour batter into the pans, filling cups about 1/2 full.
  • Bake in the preheated oven until a toothpick inserted into the center of cupcake comes out clean, about 25 minutes. Transfer pans to a wire rack and cool for 10 minutes. Remove cupcakes from pans and let cool completely, at least 20 minutes.
  • In the meantime, beat cream cheese and butter together using an electric mixer until creamy. Add powdered sugar gradually, beating until light and fluffy. Stir in vanilla extract. Frost the cooled cupcakes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 36 g, Cholesterol 29.1 mg, Fat 13.5 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 142.5 mg, Sugar 25.9 g

HUMMINGBIRD CUPCAKES



Hummingbird Cupcakes image

In this mini hummingbird cake version from Georgetown Cupcake founders, Katherine Kallinis and Sophie LaMontagne, cupcakes baked with banana, pineapple, and pecan are topped with classic vanilla cream cheese frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 17

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (from about 3 large bananas)
1 tablespoon clover honey
1 cup chopped pecans
1/2 cup crushed pineapple, drained
1/4 cup hot water
Vanilla Cream Cheese Frosting
1 (24-ounce) package white fondant
Blue gel paste food coloring
Edible luster dust (optional)

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.
  • In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
  • Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.
  • Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.
  • With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.
  • Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.
  • Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.
  • Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.
  • Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.

HUMMINGBIRD CUPCAKES RECIPE BY TASTY



Hummingbird Cupcakes Recipe by Tasty image

Here's what you need: nonstick cooking spray, all purpose flour, granulated sugar, baking soda, kosher salt, ground cinnamon, ripe bananas, pineapple, vegetable oil, large eggs, vanilla extract, cream cheese, unsalted butter, powdered sugar, pineapple, kosher salt, vanilla extract, fresh pineapple, candied pineapple

Provided by FILTHY RICH on Fox

Categories     Desserts

Yield 24 servings

Number Of Ingredients 19

nonstick cooking spray, for greasing
3 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 ripe bananas, mashed
8 oz pineapple, crushed with juice
1 ¼ cups vegetable oil
3 large eggs, beaten
2 teaspoons vanilla extract
8 oz cream cheese, room temperature
2 sticks unsalted butter, room temperrature
4 cups powdered sugar
2 tablespoons pineapple, crushed with juice
¼ teaspoon kosher salt
2 teaspoons vanilla extract
24 pieces fresh pineapple, triangular slices with skin attached
24 pieces candied pineapple

Steps:

  • Make the hummingbird cupcakes: Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with nonstick spray.
  • In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon.
  • Add the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla and stir with a wooden spoon to incorporate. The batter will be thick.
  • Using a spring-release ice cream scoop, divide the batter evenly between the prepared muffin cups.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and let cool for at least 30 minutes before frosting.
  • Make the cream cheese frosting: In a large metal bowl, cream the cream cheese and butter with an electric hand mixer on high speed for 3-5 minutes, until fluffy and thick.
  • Reduce the mixer speed to low and add the powdered sugar, 1 cup at a time, until incorporated. Increase the mixer speed to high and whip until light and fluffy, about 3 minutes more.
  • Add the crushed pineapple, salt, and vanilla and whip for another 30 seconds, or until incorporated.
  • Transfer the frosting to a piping bag fitted with a star tip, then pipe onto the cooled cupcakes.
  • Garnish each cupcake with a slice of fresh and candied pineapple.
  • Enjoy!
  • Note: The temperature of the butter and cream cheese should not exceed 72°F (22°C) or the frosting may break.

Nutrition Facts : Calories 603 calories, Carbohydrate 121 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, Sugar 89 grams

HUMMINGBIRD CUPCAKES



Hummingbird Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 24 cupcakes

Number Of Ingredients 17

1 cup pecans, chopped
2 1/2 cups very ripe chopped bananas, (about 3 bananas) plus 1 firm banana, for garnish
1/2 cup finely chopped fresh pineapple
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon fine salt
3 large eggs, room temperature
1 3/4 cups granulated sugar, plus more for banana garnish
3/4 cup vegetable oil
2 (8-ounce) packages cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
1 tablespoon finely grated lemon zest (about 1 lemon)
1 teaspoon pure vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Line 2 (12 capacity) standard cupcake pans with paper liners. Toss the pecans, banana pieces and pineapple with 1/2 cup flour in a small bowl. Set aside. Whisk the remaining 2 1/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a medium bowl.
  • Beat the eggs and granulated sugar in a large bowl with an electric mixer until thick and light, about 5 minutes. While beating slowly, gradually add the oil to the egg mixture. Scatter the dry ingredients over the wet, and then gently fold them together to make a loose batter. Gently fold in the nut mixture.
  • Scoop batter into cupcake tins until about 3/4 full. Bake until cupcakes are firm to the touch and a tester, inserted into the cupcakes, comes out clean, 30 to 40 minutes. Cool cupcakes in pans on a rack; until cool enough to turn cupcakes out of pans. Cool completely on the rack. (For best flavor, wrap tightly and let cupcakes ripen overnight.)
  • For frosting: Beat cream cheese and butter in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in lemon zest and vanilla. Sift confectioners' sugar over the cream cheese mixture, and beat until smooth. Refrigerate until just set, about 20 minutes.
  • To finish the cupcakes, divide icing between the cupcakes, transfer icing to a big plastic bag or piping bag and snip the corner. Pipe a dollop of icing onto each cupcake and spread with the back of a spoon or an offset spatula to make large swoops.
  • Thinly slice the remaining firm banana and place on a silicon mat-lined sheet tray. Sprinkle each banana lightly with granulated sugar and use a brulee torch on low to caramelize the sugar. (Alternatively, place the tray under a low broiler until sugar caramelizes. Use a small off-set spatula to transfer caramelized bananas to top each cupcake.) Serve.

HUMMINGBIRD CUPCAKES WITH CREAM CHEESE-MAPLE FROSTING AND PRALINE TOPPER



Hummingbird Cupcakes with Cream Cheese-Maple Frosting and Praline Topper image

Straight from the South comes a hummingbird cupcake, which is a spiced cupcake with banana, coconut, pecans, and crushed pineapple, topped with a maple and cream cheese frosting and a praline topper.

Provided by CupcakeSparkles11

Categories     Dessert Recipes     Specialty Dessert Recipes     Praline Recipes

Time 1h30m

Yield 30

Number Of Ingredients 25

2 cups white sugar
1 cup softened butter
3 large eggs
2 teaspoons vanilla extract
2 cups mashed ripe bananas
½ cup drained crushed pineapple
3 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans
1 ½ cups white sugar
1 ½ cups packed dark brown sugar
1 cup milk
3 tablespoons corn syrup
2 tablespoons butter
¼ teaspoon salt
2 teaspoons vanilla extract
1 cup pecan halves
2 (4 ounce) containers Greek cream cheese, softened
1 cup softened butter
8 cups confectioners' sugar
3 tablespoons maple syrup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin tin cups with paper liners.
  • Cream 2 cups sugar, 1 cup butter, eggs, and vanilla extract together in a bowl. Combine mashed bananas and pineapple in a separate bowl. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
  • Add flour mixture and banana mixture to the bowl with the butter mixture in alternating additions, mixing well after each. Stir in coconut and pecans. Fill lined muffin tin cups 2/3 full with batter.
  • Bake in the preheated oven until a cupcake top bounces back when pressed, 25 to 30 minutes. Cool completely on a wire rack.
  • Heat 1 1/2 cups white sugar, dark brown sugar, milk, corn syrup, 2 tablespoons butter, and salt in a heavy saucepan over medium heat to a soft-ball candy thermometer reading of 235 degrees F (112 degrees C). Remove from heat and add vanilla extract. Scoop caramel mixture onto a sheet of waxed paper while still warm. Add pecans while still warm and allow praline topping to cool before handling further.
  • Combine cream cheese, 1 cup butter, and maple syrup together in a bowl, scraping the sides down with a spatula. Add confectioners' sugar slowly until frosting is well mixed.
  • Add frosting to the tops of the cooled cupcakes and top with praline topping.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 87.8 g, Cholesterol 56.5 mg, Fat 21.3 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 219.8 mg, Sugar 73.1 g

HUMMINGBIRD CUPCAKES



HummingBird Cupcakes image

I first had Hummingbird cake in the 70's, but of course my momma made it from scratch. I found this on www.bakeorbreak.com and I am excited to place it hopefully in your recipe box. I know it will be a hit for you cupcake makers...

Provided by Kimi Gaines

Categories     Cakes

Time 40m

Number Of Ingredients 12

1 pkg yellow cake mix
2 can(s) 8 oz crushed pineapple, well drained
1 c mashed fully riped bananas, about 3
1 c sour cream
3 eggs
1/4 c oil
2 tsp cinnamon, ground
1 1/2 c pecans, chopped
1 pkg 8oz cream cheese, softened
1/2 c butter, softened
1 tsp vanilla extract
1 pkg powdered sugar

Steps:

  • 1. Heat oven to 350F. Beat first 7 ingredients with mixer until well blended. Spoon into 24 paper lined muffin cups.
  • 2. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
  • 3. Beat cream cheese, butter, vanilla in large bowl with mixer until well blended. Gradually add powdered sugar. Spread onto cupcakes; top with remaining nuts. Keep refrigerated.
  • 4. *****My momma has a short cup if your in a hurry take a can of vanilla frosting and whip it with the cream cheese. You won't know the difference.

HUMMINGBIRD CUPCAKES



Hummingbird Cupcakes image

Moist and ultra-tender banana cupcakes flecked with pineapple, pecans, and coconut. Add a dollop of cream cheese frosting and crown with a dried pineapple flower for cupcakes that'll impress, guaranteed!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 19

1 cups 120 grams all-purpose flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine-grain sea salt
1 cup about 2 medium mashed ripe bananas
1/2 cup vegetable oil or canola oil
1 large egg
1 teaspoon pure vanilla extract
1/2 cup canned crushed pineapple with juice
1/3 cup sweetened shredded coconut
1/3 cup pecans (finely chopped)
8 ounces 1 cup cream cheese, room temperature/softened (or vegan alternative)
1/2 cup 1 stick unsalted butter, room temperature/softened (or vegan alternative)
4 cups powdered sugar (sifted)
1 teaspoon pure vanilla extract
Dried pineapple flowers

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line a standard, 12-cup cupcake tin with liners.
  • In a large bowl, mix together the flour, sugars, baking soda, cinnamon, nutmeg, and sea salt.
  • In a medium bowl, mash the banana. Add the oil, egg, vanilla, pineapple, and coconut and mix thoroughly.
  • Add the wet ingredients to the dry ingredients and stir just until mixed. Fold in the pecans.
  • Divide batter between the 12 muffin cups.
  • Bake until the tops spring back when pressed and a toothpick inserted into the center of the cupcakes comes out dry, 18-22 minutes or so.
  • Remove cupcakes from oven and let cool completely.
  • While the cupcakes cool, make the frosting.
  • To a medium bowl or to the bowl of a stand mixer, add the cream cheese and butter. Mix with hand mixer or stand mixer until combined and a bit fluffy. Gradually add the powdered sugar and continue beating until fluffy, 3-4 minutes. Mix in the vanilla.
  • Frost cooled cupcakes. You can do it simply with a knife or pipe with your favorite tip.
  • Keep refrigerated until ready to serve. Top with pineapple flowers, if using, right before serving.

EASY HUMMINGBIRD CAKE CUPCAKES



Easy Hummingbird Cake Cupcakes image

This easy cupcake recipe lets you treat your family to scrumptious mini versions of classic Southern-style hummingbird cake.

Provided by My Food and Family

Categories     Recipes

Time 1h24m

Yield 36 servings

Number Of Ingredients 7

1 pkg. (2-layer size) spice cake mix
1 can (15.2 oz.) crushed pineapple in juice, drained
1 cup mashed fully ripe bananas (about 3)
1 cup chopped pecans, divided
2 tsp. vanilla
2 containers (16 oz. each) ready-to-spread cream cheese frosting
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package. Add pineapple, bananas, 1/2 cup nuts and vanilla; mix well. Spoon into 36 paper-lined muffin cups.
  • Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min. Remove to wire racks; cool completely.
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; sprinkle with remaining nuts.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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