Hummingbird Cupcakes

If you’re on the lookout for a delightful treat that perfectly balances sweetness and flavor, look no further than Hummingbird Cupcakes. These cupcakes are an ode to the tropics, bursting with the goodness of bananas, crushed pineapple, and shredded coconut. Topped with a creamy frosting that’s simply irresistible, Hummingbird Cupcakes are perfect for any occasion—whether you’re hosting a party or just indulging yourself on a quiet afternoon.

The Upside of Hummingbird Cupcakes

Hummingbird Cupcakes are more than just a pretty dessert. They bring a symphony of flavors together that’s sure to transport you to a sunny beach with each bite. The combination of bananas, pineapple, and coconut creates a moist, dense cupcake with a texture that’s hard to beat. Not only are they delicious, but they also make for an eye-catching centerpiece at any gathering. Plus, they are incredibly easy to make, making them ideal for bakers of all levels.

Ingredient Breakdown

• 3 cups all-purpose flour: The base of our cupcakes, providing structure and texture.
• 1 1/2 teaspoons baking powder: Helps the cupcakes rise beautifully.
• 1 teaspoon salt: Enhances the flavors of the other ingredients.
• 1 teaspoon ground cinnamon: Adds warmth and depth to the flavor profile.
• 1 1/2 cups granulated sugar: Sweetness that balances the other flavors.
• 1 cup softened butter (2 sticks): Contributes to the cupcakes’ richness and moisture.
• 4 large eggs: Provides structure and stability.
• 1 tablespoon vanilla extract: A classic flavor that enhances the overall taste.
• 3 large bananas (smashed): The star ingredient that provides moisture and natural sweetness.
• 1 cup canned crushed pineapple (in juices): Adds tropical flair and moisture.
• 1 cup shredded sweetened coconut: Offers texture and a hint of sweetness.
• 1 cup chopped pecans: Introduces a delightful crunch.

Cook’s Kit

• Mixing bowls: For combining your ingredients.
• Measuring cups and spoons: Essential for accuracy in baking.
• Whisk or electric mixer: To ensure your batter is smooth and fluffy.
• Cupcake liners: To keep your cupcakes from sticking to the pan.
• Oven thermometer: Ensures your oven is at the right temperature for baking.
• Cooling rack: Allows your cupcakes to cool properly after baking.

Build Hummingbird Cupcakes Step by Step

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.

Step 2: Prepare the Cupcake Pan

Line your cupcake tin with cupcake liners. This will make it easier to remove the cupcakes once they’re baked.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together 3 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of ground cinnamon. Set this mixture aside.

Step 4: Cream Butter and Sugar

In another bowl, beat 1 cup of softened butter with 1 1/2 cups of granulated sugar until light and fluffy. This should take about 3-5 minutes.

Step 5: Add Eggs and Vanilla

Add 4 large eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Stir in 1 tablespoon of vanilla extract.

Step 6: Incorporate the Bananas and Pineapple

Next, fold in 3 large smashed bananas and 1 cup of canned crushed pineapple (with juices) into the wet mixture.

Step 7: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!

Step 8: Add Coconut and Pecans

Finally, gently fold in 1 cup of shredded sweetened coconut and 1 cup of chopped pecans. This adds texture and flavor to your cupcakes.

Step 9: Bake

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.

Step 11: Make the Frosting

To prepare the frosting, beat together 1 1/2 cups softened butter (3 sticks) and 1 cup sour cream (strained) until smooth. Add 1 teaspoon of vanilla extract, 1 teaspoon of fresh lemon juice, and a pinch of salt. Gradually mix in 8-10 cups of powdered sugar until you reach your desired consistency.

Step 12: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost them with the prepared frosting. You can use a piping bag for an elegant touch or simply spread it on with a knife.

Make It Year-Round

• Seasonal Variations: Try adding a splash of pumpkin puree in the fall or swapping out pecans for walnuts.
• Different Frosting Options: Consider cream cheese frosting for a tangy twist or a chocolate ganache for a rich indulgence.
• Mini Versions: Bake these into mini cupcakes for bite-sized treats that are perfect for parties.
• Layer Cake: Transform this recipe into a beautiful layer cake by baking it in round pans and stacking with frosting in between.

Watch Outs & How to Fix

While baking Hummingbird Cupcakes is straightforward, here are some common pitfalls and their solutions:

• Dry Cupcakes: Ensure you’re not overmixing the batter, and avoid overbaking by checking for doneness a few minutes early.
• Sunken Centers: This can happen if the batter is too heavy or if the oven temperature is too low. Make sure to preheat your oven!
• Frosting Too Runny: If your frosting is too thin, gradually add more powdered sugar until the desired consistency is achieved.
• Uneven Baking: Rotate your cupcake tin halfway through baking to promote even cooking.

Keep-It-Fresh Plan

To keep your Hummingbird Cupcakes fresh and delicious:

• Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be stored in the fridge for up to a week.
• Freezing: These cupcakes freeze beautifully! Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw in the fridge before frosting.
• Frosting Storage: If you have leftover frosting, store it in the refrigerator in an airtight container for up to a week.

Helpful Q&A

Can I make Hummingbird Cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them just before serving for the best texture.

Can I substitute the eggs in this recipe?

Yes, you can use flax eggs or applesauce as a substitute for eggs if you prefer an egg-free version. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg.

What can I use instead of pecans?

If you want to switch things up, walnuts or macadamia nuts work well in this recipe and add their unique flavors.

How do I fix my overmixed batter?

If you have overmixed your batter and it’s too dense, you can try folding in a bit of milk or water to lighten it up before baking.

Weekend Projects

• Apple Cider Cupcakes With Frosting – Perfect for a fall-inspired treat.
• Caramel Apple Upside Down Cake – A delicious twist on classic flavors.

Hungry for More?

With their tropical flair and delectable taste, Hummingbird Cupcakes are sure to become a favorite in your baking repertoire. Whether you enjoy them for a special occasion or a casual afternoon treat, these cupcakes are a delightful way to bring a touch of sunshine into your kitchen. So gather your ingredients, roll up your sleeves, and let the baking begin!

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