This recipe for hummingbird cupcakes is the perfect way to celebrate the start to spring!
Suggested Beer Pairings
Porter – Sweet recipes and porters kind of go hand-in-hand. Typically, the two make for the perfect pairing. A porter has a nice maltiness, without it being overbearing. While they have a nice pop of robust flavor, they are typically lighter than other malty beverages, like a stout for example. A porter will really bring out the tang in the pineapple and the sweetness in the banana.
If you are feeling extra crazy, a stout will also pair nicely with this recipe. Stouts can be kind of intense, however, so make sure you choose one that isn’t 12% ABV.
Carrot cake certainly gets a lot of the attention when it comes to spring desserts. Hummingbird cupcakes, a southern classic, is almost like the ugly stepsister in this case. The thing is, hummingbird cupcakes pack just as much flavor and are just as delicious (in my opinion). The recipe is also extremely easy to put together, and they are prepped and baked in under an hour. Pineapple and banana come together to add the perfect combination of tanginess and sweetness. Walnuts give the perfect crunch, and the traditional cake ingredients of flour, sugar, and butter bring it all together into three delicious bites of springy goodness. Looking for another way to celebrate spring this year, make these hummingbird cupcakes with the classic cream cheese frosting!
It isn’t super easy to lighten up hummingbird cupcakes. I have not tested this recipe with alternative flours and sugars, so if you wish to substitute, do so at your own discretion. Good luck!
Are you looking for more great cake recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite cake recipes!
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ripe banana mashed
- 1/2 cup canned crushed pineapple
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup shredded coconut toasted
- 3/4 cup chopped walnuts
Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups confectioners' sugar
- 1 tsp vanilla extract
- Preheat your oven to 350 degree F, and line a 12-count muffin tin with paper cupcake liners.
- In the bowl of your stand mixer (with paddle attachment fixed), cream together the butter and sugar. Add each egg, one at a time, mixing completely after each addition. Add the vanilla extract, banana, and pineapple. Mix until incorporated. NOTE: A hand mixer works just fine for this step.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the mixture to the wet ingredients, and mix on low until thoroughly combined. Stir in the coconut and walnuts.
- Pour the batter into the muffin tin, and bake for 20 minutes or until an inserted toothpick comes out clean. Let cool completely on a wire rack before frosting.
- For the frosting, cream together the cream cheese and butter in the bowl of your stand mixer. Add the confectioners' sugar and vanilla extract. Beat on low until just incorporated. Beat on high until smooth.
- Frost the cupcakes and serve! Best served day of bake, but will keep for a few days in an airtight container in the fridge.
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