Things that make you go "Hummm...."

A while back I was chatting with my uncle, who mentioned having prepared a delicious Hummingbird cake for a dinner party. I was unfamiliar with the cake, so I asked for the recipe. One glance and I knew that I had to make a cupcake version of it. How could I go wrong with the main ingredients being bananas, pineapple, pecans, and cinnamon?

The outcome was delicious. I pretty much made the recipe as it was given to me, for one batch, then added some coconut to the second batch. They were YUM! These would definitely be a great dessert for a dinner party, as they are a more "adult" cupcake, if that makes sense?!? The frosting is a cream cheese frosting, which you know will make every bite a bit more delicious. Give 'em a whirl...see what you think. I think you'll be pleasantly surprised!


Hummingbird Cupcakes
Inspired by a recipe from the kitchen of Uncle Mario

For the cupcake:
3 c all-purpose flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp kosher salt
1 1/4 c vegetable oil
2 c sugar
3 large eggs, room temperature
1 1/2 tsp vanilla extract
1 1/2 c pureed ripe bananas
1 8oz can of crushed pineapple, juice removed
1/2 c finely chopped pecans
1/3 c sweetened coconut (optional - but HIGHLY recommended)

For the frosting:
2 8oz pkg cream cheese, softened & cut into small pieces
1/2 c unsalted butter, softened & cut into small pieces
1 1/2 tsp vanilla extract
5 c confectioners' sugar


For the garnish (optional):
Toasted coconut

Preheat oven to 350 degrees and prep your cupcake pans with liners.
In a large bowl, sift together flour, cinnamon, soda, and salt. Set aside. In your mixer bowl, combine oil and sugar. Beat at medium speed for about 3 minutes until smooth. Add eggs, one at a time, until light in color, which will be about 2 minutes. Add vanilla. Reduce speed to low and add bananas and pineapple. Leaving mixer at low speed, add dry ingredients, about 1/3 at a time. Beat only until just combined, then remove from mixer. Stir in your pecans and coconut, if using.
Scoop your batter into your prepared baking cups and bake for 17-19 minutes, or until a toothpick comes out with a few crumbs when inserted. Let cool on rack for about 7 minutes, then remove from pans and cool all the way through.

While cupcakes cool, prepare your frosting. In your mixer bowl, beat cream cheese and butter until smooth. Add vanilla, then slowly add confectioners' sugar, about 1/2 c at a time. Beat until smooth, then spread or pipe over cupcakes. Garnish with toasted coconut, if desired.