Hummingbird Cupcakes: Discover the Irresistible Recipe!

this RECIPE

Introduction to Hummingbird Cupcakes

I know how hard it can be to find time to bake something special. That’s why I absolutely adore these Hummingbird Cupcakes! They’re a delightful treat that combines the sweetness of banana and pineapple, creating a tropical escape right in your kitchen. These little wonders are perfect for a quick afternoon snack or a sweet surprise for loved ones. And let’s be honest, who doesn’t love a soft cupcake topped with creamy frosting? They’re easy, delicious, and just what you need to brighten your day.

Why You’ll Love This Hummingbird Cupcakes

These Hummingbird Cupcakes are the perfect blend of speed and flavor, making them an absolute gem for busy days. With just one bowl needed, cleanup is a breeze, which is always a mom’s dream! Plus, the tropical taste transports you to a sunny paradise, even if it’s just for a moment. Each bite is soft, moist, and topped with luscious cream cheese frosting, making them irresistible for both kids and adults alike.

Ingredients for Hummingbird Cupcakes

Creating these delightful Hummingbird Cupcakes is a breeze, thanks to a handful of simple yet tasty ingredients. Let me walk you through each one so you can see how they come together in this tropical treat!

• Canola oil: This light oil keeps the cupcakes moist without adding a heavy flavor.
• Banana: A small ripe banana adds natural sweetness and a tender texture, while also bringing that tropical vibe.
• Sugar: Just the right amount enhances the cupcake’s sweetness and balances the flavors.
• Crushed pineapple: Lightly drained, this adds juicy sweetness and a unique flavor profile that’s hard to resist.
• Coconut shreds: Sweetened coconut provides a delightful chewiness, enriching the taste and texture.
• Egg: A large egg helps bind the ingredients together, ensuring the cupcakes rise beautifully.
• Almond extract: A few drops of this fragrant extract offer a subtle, nutty aroma that elevates the cupcakes.
• Flour: All-purpose flour is the backbone of your batter, providing structure to these soft cupcakes.
• Baking powder: This leavening agent helps the cupcakes rise, keeping them light and fluffy.
• Cinnamon: A pinch of cinnamon adds warmth and depth to the flavor profile, making each bite cozy and satisfying.
• Salt: Just a pinch helps balance the sweetness and enhances all the flavors.
• For the frosting:
• Cream cheese: Softened cream cheese gives a rich and tangy base for the frosting.
• Unsalted butter: This creamy ingredient adds richness and smoothness to the frosting.
• Dark brown sugar: Deeply flavored, it enhances sweetness and adds a hint of caramel notes to your frosting.
• Powdered sugar: It sweetens the frosting and helps achieve the right consistency—soft yet spreadable.
• Toasted pecans: A perfect garnish, they add crunch and a nutty flavor, but they’re optional if you’d prefer a nut-free treat!

For exact quantities of each ingredient, be sure to check the bottom of the article, where you’ll find a printable version!

How to Make Hummingbird Cupcakes

Now that you have all your ingredients ready, let’s dive into making these scrumptious Hummingbird Cupcakes! Following these simple steps will help you create a delightful dish your family will adore.

Preheat and Prepare the Baking Pan

First things first, preheat your oven to 350°F (175°C). This is crucial for those dreamy cupcakes to rise perfectly.

Next, grab a muffin pan and line it with 4 cupcake liners. These little liners make cleanup so much easier and add a fun touch of color!

Mix the Base Ingredients

In a medium bowl, combine 3 tablespoons of canola oil and the 1/2 small banana. Using a fork, mash that banana into the oil until it’s a gooey mixture. It’s like a mini workout!

Add in the sugar and combine everything well. Then, stir in the 1/4 cup of crushed pineapple, 2 tablespoons of coconut shreds, the large egg, and a hint of almond extract. The tropical flavors will start to play together beautifully!

Combine the Wet and Dry Ingredients

Now comes the fun part! On top of your wet mixture, sprinkle in 1/3 cup plus 3 tablespoons of flour, 1/4 teaspoon of baking powder, the pinch of salt, and 1/4 teaspoon of cinnamon.

Gently stir everything together until just combined. Remember, no overmixing! We want those cupcakes to stay light and fluffy, just like a cloud.

Fill the Muffin Cups

Using a spoon, evenly divide the batter among the lined muffin cups. Don’t worry if they look uneven; they will rise beautifully.

Each cup should be about two-thirds full to avoid overflow while baking. A good trick is to fill them halfway and then split the rest of the batter into each cup!

Bake and Cool

Now, pop those bad boys into the preheated oven and bake for about 18-21 minutes.

You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool in the pan for about 5 minutes before transferring them to a cooling rack. This step is vital! Cooling fully ensures that your frosting won’t melt when you apply it.

Make the Cream Cheese Frosting

While your cupcakes cool, it’s time to whip up that creamy frosting! In a bowl, beat together 3 ounces of softened cream cheese, 2 tablespoons of unsalted butter, and 2 tablespoons of dark brown sugar until smooth. Think of it as giving your frosting a mini spa treatment!

After blending, add in 3 tablespoons of powdered sugar and beat it well. If the frosting feels too thick, you can mix in 1-2 more tablespoons of powdered sugar until it’s creamy and spreadable. You want it to be luscious!

Frost the Cupcakes

Once your cupcakes are completely cool, it’s time to frost them. Using a knife or a piping bag, generously spread the cream cheese frosting on top. Make it as swirly or smooth as your heart desires!

For that final touch, sprinkle toasted pecans on top for a crunchy finish. They add not just flavor but also a beautiful presentation. And there you have it: your delicious Hummingbird Cupcakes, ready to be devoured!

Tips for Success

• Make sure your cream cheese and butter are at room temperature for easy mixing.
• If you don’t have canola oil, melted coconut oil works beautifully too!
• Don’t skip the cooling step. It helps the frosting stay put and not slide off.
• Check your oven temperature with an oven thermometer for accurate baking.
• Use overripe bananas for extra sweetness and moisture!

Equipment Needed

• Muffin pan: A standard muffin pan works well, but a silicone baking tray is a great alternative!
• Cupcake liners: Use paper liners for easy removal. If you don’t have any, grease the pan well.
• Mixing bowls: A medium bowl for the batter and a small bowl for the frosting.
• Whisk or hand mixer: A whisk is perfect for mixing by hand, or use a hand mixer for quicker results!
• Measuring cups and spoons: These are essential for ingredient accuracy, especially the dry ones.

Variations on Hummingbird Cupcakes

• Gluten-free: Swap regular flour for a gluten-free all-purpose blend to accommodate dietary needs.
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a dairy-free cream cheese for frosting.
• Spiced-up: Add a pinch of nutmeg or a dash of cardamom for an extra flavor twist.
• Coconut Cream Topping: Instead of cream cheese frosting, use whipped coconut cream for a lighter and tropical touch.
• Fruit Add-ins: Toss in some chopped pecans or chopped apples into the batter for added texture and flavor.

Serving Suggestions for Hummingbird Cupcakes

• Pair these delightful cupcakes with a hot cup of coffee or a refreshing iced tea for a perfect afternoon treat.
• Serve them alongside a light fruit salad for a balanced dessert option that’s both colorful and tasty.
• For gatherings, arrange the cupcakes on a decorative platter and garnish with fresh mint leaves.
• Add a scoop of vanilla ice cream on the side for an extra indulgent experience!

FAQs about Hummingbird Cupcakes

Can I make the batter ahead of time?

Yes, you can! Prepare the batter, cover it tightly, and store it in the fridge for up to 24 hours. Just give it a good stir before baking. This makes it super convenient for those busy mornings!

How do I store leftover Hummingbird Cupcakes?

Keep any leftovers in an airtight container in the fridge. They’ll last about 3-4 days. Just remember, the frosting might soften a bit, but they’ll still taste fantastic!

Can I freeze Hummingbird Cupcakes?

Absolutely! You can freeze the baked cupcakes without frosting for up to 3 months. Just wrap them in plastic wrap and a layer of foil. Thaw them in the fridge overnight when you’re ready to enjoy.

What else can I use instead of cream cheese for the frosting?

If you’re looking for alternatives, a whipped coconut cream or a simple vanilla buttercream works wonders too. You can even blend some Greek yogurt with powdered sugar for a healthier option!

Can I adjust the sweetness of the frosting?

Definitely! If you prefer a less sweet frosting, simply reduce the amount of powdered sugar you use. Start with 2 tablespoons and add more gradually until you find the sweetness that suits you best!

Final Thoughts

Making Hummingbird Cupcakes is not just about satisfying a sweet tooth; it’s about creating moments of joy. Each bite of these dreamy cupcakes transports you to a tropical paradise, reminding you of the beauty in simple pleasures. Whether you’re treating a loved one or indulging in a well-deserved snack after a long day, these cupcakes are sure to lift your spirits. Plus, the ease of preparation makes them a fantastic choice for any busy mom. So gather your ingredients, embrace the joy of baking, and savor every delightful crumb of your Hummingbird Cupcakes!

Print