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Hummingbird Cupcakes

Tender cupcakes infused with the flavors of ripe bananas, crushed pineapple, and toasted pecans, topped with a creamy frosting that celebrates late summer.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1.5 teaspoons ground cinnamon
  • 0.75 teaspoon baking powder
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.75 cup canola oil
  • 3 large eggs, room temperature
  • 3 ripe bananas mashed (about 1 1/3 cups) Use very ripe bananas for best flavor.
  • 1 can (8 ounces) crushed pineapple, drained Drain well to avoid excess moisture.
  • 2 teaspoons vanilla extract
  • 0.75 cup pecans, toasted, chopped Reserve some for garnish.
For the Frosting
  • 0.5 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 0.5 teaspoon vanilla extract
  • 2.5 cups confectioners' sugar
  • 1 pinch kosher salt

Method
 

Cupcake Preparation
  1. Preheat the oven to 400°F (200°C). Line two muffin tins with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
  3. Add oil, eggs, mashed banana, drained pineapple, and vanilla; stir until well combined.
  4. Gently fold in chopped pecans, reserving some for garnish.
  5. Divide the batter into the liners, filling each 3/4 full.
  6. Bake at 400°F for 5 minutes. Without opening the door, reduce the temperature to 350°F (175°C) and bake for an additional 13-17 minutes.
  7. Let cool for 5 minutes in pans, then transfer to a cooling rack.
Frosting Preparation
  1. In a bowl, beat together butter and cream cheese until smooth.
  2. Add vanilla, confectioners' sugar, and salt; mix until fluffy.
  3. Once cupcakes are cool, pipe frosting on top and garnish with reserved pecans.

Notes

Store in the refrigerator in an airtight container for up to 4 days. For longer storage, freeze unfrosted cupcakes for up to 2 months.