Hummingbird Cupcakes
These Hummingbird Cupcakes are moist, tender, and bursting with tropical flavors and warm spices, topped with luscious cream cheese frosting.
Equipment
- Mixing Bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Muffin pan
- Cupcake liners
- Spatula
- Cooling rack
- Offset spatula or piping bag
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- pinch grated nutmeg
- 1 large egg
- 1/3 cup applesauce
- 1 1/2 tablespoons olive or vegetable oil
- 1 cup mashed banana about 2 large bananas
- 4 ounces crushed pineapple undrained
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans optional
- 8 ounces cream cheese softened
- 6 tablespoons butter softened
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar more to taste
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to ensure easy removal and cleanup.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking soda, cinnamon, salt, ground cardamom, and grated nutmeg. This ensures the spices are evenly distributed throughout the batter.
- In a separate bowl, whisk the egg until lightly beaten. Add the applesauce, olive or vegetable oil, mashed bananas, crushed pineapple (with juice), and vanilla extract. Mix well until smooth.
- Pour the wet ingredients into the bowl of dry ingredients. Gently fold everything together with a spatula until just combined—be careful not to overmix, as this can make the cupcakes dense. If using pecans, fold them in now.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and gradually mix in the powdered sugar until the frosting reaches your desired sweetness and consistency.
- Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting using an offset spatula or a piping bag. Serve immediately or store for later.
Notes
- For a nut-free version, omit the pecans without impacting flavor.
- Store frosted cupcakes in the refrigerator for up to 4 days to keep frosting fresh.
- Freeze unfrosted cupcakes for up to 3 months; thaw before frosting and serving.