Hummingbird Cupcakes
Sweet and moist hummingbird cupcakes combine bananas, pineapple, and pecans with warm cinnamon, making them perfect for parties, snacks, or a delightful dessert treat.
Ingredients
Instructions
- Combine the flour, sugar, baking soda, and ground cinnamon in a large mixing bowl.
- Add the beaten eggs and oil, stirring until the dry ingredients are moistened.
- Stir in the vanilla, crushed pineapple, chopped pecans, and chopped bananas without beating.
- Spray cupcake pans or line with cupcake papers.
- Fill each cupcake liner halfway full with batter.
- Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
- Makes about 6 dozen cupcakes.
- These cupcakes can also be made into layered cakes and iced with cream cheese frosting.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you’re out of crushed pineapple, finely chopped fresh pineapple works too. Consider adding shredded coconut for an extra tropical flavor, reminiscent of a Pineapple Delight Cake. Always check the freshness of your baking soda for optimal rise.
Serving Suggestions
Serve these delightful cupcakes as a sweet treat at parties or gatherings. They pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For added decadence, drizzle with cream cheese frosting, which complements the flavors perfectly. They also make a great addition to brunch alongside savory options like Blue Cheese Coleslaw.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. For best results, reheat in a microwave for about 10-15 seconds or enjoy them cold. You can also freeze them, wrapped individually in plastic wrap, for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Hummingbird Cupcakes contains roughly 1247 calories, with 16g protein, 184g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (164% of the Daily Value), vitamin C (86% of the Daily Value), and iron (58% of the Daily Value). It also contributes 46g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container. For the best flavor, frost them just before serving. This keeps the frosting fresh and prevents it from getting soggy. If you're planning to freeze them, do so without frosting to maintain their texture.
Can I use different nuts instead of pecans?
Absolutely! You can substitute pecans with walnuts or almonds according to your preference. Just ensure they are chopped to a similar size for even distribution throughout the batter. This flexibility allows you to customize the flavor and texture of the cupcakes.
How can I make these cupcakes gluten-free?
To make gluten-free Hummingbird Cupcakes, substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum to help bind the ingredients. Also, check that your baking soda is gluten-free, which is typically the case with most brands.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).