Southern Hummingbird Cupcakes
Southern Hummingbird Cupcakes are a hummingbird cupcake that is similar to the famous southern hummingbird cake. Give this cupcake recipe a try today.
Ingredients
- 3 C flour
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1 ½ C sugar
- 1 C unsalted butter, softened
- 4 large eggs
- 1 tbsp pure vanilla extract
- 3 large bananas, mashed
- 1 C crushed pineapple with juices
- 1 C shredded sweetened coconut
- 1 C chopped pecans
Cinnamon Cream Cheese Frosting:
- 1 ½ C unsalted butter, softened
- 1 - 8 oz cream cheese, softened
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 5-7 C powdered sugar
- 2 C toasted shredded coconut
- 1 C chopped pecans
- 1 large piping bag fitted with a star tip
Instructions
- Preheat oven to 350 degrees and line cupcake pans with paper liners, then set aside.
- Using a large bowl whisk together the flour, baking powder, salt, and ground cinnamon.
- Using a standing mixer, beat together the butter and sugar until combined and fluffy, this takes about 2-3 minutes.
- Beat in the eggs one at a time until combined on low setting.
- Beat in the vanilla until combined.
- Gradually beat in the flour mixture ding a little at a time.
- Fold in the mashed bananas, crushed pineapple, coconut, and chopped pecans until combined.
- Scoop the cupcake batter into the liners, filling the liners ¾ full.
- Bake in the oven for 18-22 minutes or until the tops of the cupcakes are a light golden brown and lightly bounce when you touch the tops of them.
- Allow hummingbird cupcakes to cool on a cooling rack.
Cinnamon cream cheese frosting
- Using a standing mixer, whisk together the butter, cream cheese, vanilla, cinnamon until combined. Make sure you are working with softened cream cheese and butter.
- Gradually beat in the powdered sugar until stiff with peaks form.
- Scoop frosting into piping bag.
- Pipe frosting onto the hummingbird cupcakes.
- Top the cupcakes with the chopped pecans and toasted coconut.