Hummingbird Cupcakes

Hummingbird Cupcakes

This recipe for hummingbird cupcakes is the perfect way to celebrate the start to spring!

Hummingbird Cupcakes

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.

Hummingbird Cupcakes


Hummingbird Cupcakes

The Recipe

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!

Hummingbird Cupcakes

Hummingbird Cupcakes

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!

Hummingbird Cupcakes

Hummingbird Cupcakes

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 cupcakes

Ingredients

Cupcakes

  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 ripe banana mashed
  • 1/2 cup canned crushed pineapple drained
  • 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 (see note)
  • 3/4 cup chopped walnuts

Cream Cheese Frosting

  • 1/2 cup unsalted butter softened to room temperature
  • 8 oz cream cheese softened to room temperature
  • 3 cups confectioner's sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat your oven to 350 degrees F and line a muffin tin with 12 liners. Set aside.
  • In the bowl of your stand mixer (or large bowl if using a hand mixer), cream the butter and sugar together until smooth, approximately 4-5 minutes. Add each egg, mixing after each addition. Add the vanilla extract.
  • In a separate bowl, mix the banana and pineapple together. In another bowl, whisk the dry ingredients together: all-purpose flour, baking soda, ground cinnamon, and salt. With the mixer running on low, alternate adding the banana mixture and flour mixture until you have used it all. Fold in 3/4 cup of the toasted coconut (see note) and the walnuts.
  • Divide the batter among the 12 muffin molds, filling them about 3/4 of the way. Bake the cupcakes for 25 minutes or until golden on top and a toothpick comes out clean. Cool for 5 minutes in the pan and then move to a wire rack to cool the rest of the way.
  • Meanwhile, prepare the frosting. In the bowl of your stand mixer (or large bowl if using a hand mixer), combine the butter and cream cheese. Mix until creamy and smooth. Add the confectioner's sugar in 1 cup increments until smooth. Add the vanilla extract and mix to combine.
  • Once the cupcakes are cool, frost them and top with the remaining 1/4 cup of toasted coconut. Cupcakes will keep at room temperature for about 24 hours. Keep them in the fridge to prolong their shelf life – about 1 week.

Notes

To toast coconut, simple place the shredded coconut in a dry pan over medium heat for ~5min. Stir frequently as the coconut begins to brown. Watch it closely, as the coconut can quickly go from brown to burnt. I used sweetened coconut for this recipe, but you can use unsweetened if you wish. 

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Hummingbird Cupcakes