Hummingbird Cupcakes

Banana, pineapple, and pecans give these easy-to-make hummingbird cupcakes their simultaneously tropical-yet-nutty flavor.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 270 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 1 cup vegetable oil
• 3 eggs, beaten
• 2 cups mashed bananas
• 1 (8 ounce) can crushed pineapple
• 1 (16 ounce) package powdered sugar, sifted
• 1.5 teaspoons vanilla extract
• 0.5 cup butter, softened

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 regular cupcake pans.

Step 2

Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in bananas, pineapple, pecans, and vanilla extract. Pour batter into the pans, filling cups about 1/2 full.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of cupcake comes out clean, about 25 minutes. Transfer pans to a wire rack and cool for 10 minutes. Remove cupcakes from pans and let cool completely, at least 20 minutes.

Step 4

In the meantime, beat cream cheese and butter together using an electric mixer until creamy. Add powdered sugar gradually, beating until light and fluffy. Stir in vanilla extract. Frost the cooled cupcakes.