Dive into pure delight with these Hummingbird Cupcakes, a recipe that perfectly captures the essence of a classic dessert with a vibrant, tropical twist. This guide will walk you through creating incredibly moist, flavorful cupcakes infused with the warming spices of cinnamon and nutmeg and studded with sweet pineapple and banana, making them a guaranteed crowd-pleaser for any occasion.
Key Ingredients for Hummingbird Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- ½ cup crushed pineapple, drained well
- ½ cup chopped pecans or walnuts, optional
- Cream cheese frosting (store-bought or homemade)
- Toasted chopped pecans for garnish (optional)
How to Make Hummingbird Cupcakes
Get ready to bake up a batch of pure joy with these Hummingbird Cupcakes! This recipe takes the classic flavors you adore and transforms them into individual, delightful treats that are both incredibly moist and bursting with tropical sunshine. With a preparation time of just 20 minutes and 30 minutes of baking, you’ll have these beauties ready to impress in no time for an easy, satisfying dessert.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour each cup. This ensures your beautiful Hummingbird Cupcakes release easily.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside. This blend of spices is key to the signature warm flavor of hummingbird cake.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy. This process incorporates air, giving your cupcakes a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until thoroughly combined.
- Incorporate Wet Ingredients: Add the mashed ripe bananas to the wet ingredients and mix until just combined. Don’t overmix at this stage.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cupcakes.
- Fold in Pineapple and Nuts: Gently fold in the drained crushed pineapple and chopped pecans or walnuts (if using) until evenly distributed throughout the batter. The pineapple adds a wonderful moisture and subtle sweetness.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise during baking.
- Bake the Cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them to prevent overbaking.
- Cool the Cupcakes: Let the Hummingbird Cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensuring they are fully cooled is crucial before frosting.
- Frost and Garnish: Once completely cooled, frost the cupcakes with your favorite cream cheese frosting. For an extra touch of flavor and texture, sprinkle with toasted chopped pecans.
Why You’ll Love This Hummingbird Cupcakes
You’ll adore these Hummingbird Cupcakes for their incredibly moist, tender crumb and the delightful burst of tropical sunshine from the bananas and pineapple. Unlike a typical vanilla cupcake, this recipe boasts a complex depth of flavor thanks to warming spices and a rich, satisfying texture that feels like a special treat. Making these at home is incredibly cost-effective compared to bakery prices, allowing you to enjoy this slice of paradise without breaking the bank. The creamy cream cheese frosting, paired with the optional toasted pecan crunch, elevates these simple cupcakes into something truly unforgettable.
Think of them as a miniaturized, portable version of the beloved hummingbird cake, perfect for sharing or savoring solo. Their ease of preparation makes them an ideal baking project for even novice bakers, and the delightful aroma that fills your kitchen is an added bonus. Don’t just dream about a tropical getaway; bake it! Give these Hummingbird Cupcakes a try and bring a taste of the tropics to your own home – you won’t regret it!
Storing and Reheating Tips
To keep your delicious Hummingbird Cupcakes fresh and delightful, proper storage is key.
- Refrigerator: Store unfrosted or frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting benefits from refrigeration.
- Freezing: For longer storage, wrap unfrosted cupcakes tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator. Frosted cupcakes can also be frozen, but the frosting may become slightly softer upon thawing.
- Reheating: Hummingbird Cupcakes are best enjoyed at room temperature. If refrigerated, allow them to sit out for about 30 minutes before serving. Freezing is primarily for preservation; they do not typically require reheating.
Final Thoughts
These Hummingbird Cupcakes are a delightful way to experience a classic flavor in a fun, portable format. Whip up a batch today and spread a little sunshine with every bite! You’ll be so glad you did.
Hummingbird Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour each cup.
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.½ cup (1 stick) unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until thoroughly combined.2 large eggs, 1 teaspoon vanilla extract
- Add the mashed ripe bananas to the wet ingredients and mix until just combined.1 cup (about 2 medium bananas) mashed ripe bananas
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the drained crushed pineapple and chopped pecans or walnuts (if using) until evenly distributed throughout the batter.½ cup crushed pineapple, drained well, ½ cup chopped pecans or walnuts, optional
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, frost the cupcakes with your favorite cream cheese frosting. For an extra touch of flavor and texture, sprinkle with toasted chopped pecans.Cream cheese frosting, Toasted chopped pecans for garnish