Hummingbird Cupcakes with Cream Cheese Frosting

Modern twist on the iconic Southern dessert features the same banana pineapple spice cake flavor in cupcake form.

Hummingbird Cupcakes with Cream Cheese Frosting
Adapted from bhg.com
Hummingbird Cupcakes with Cream Cheese Frosting

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

18

servings

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

18

servings

Adapted from bhg.com

Ingredients

  • 2

    cups all purpose flour

  • 1

    cup granulated sugar

  • 1 1/2

    teaspoons baking powder

  • 1/2

    tsp salt

  • 1/2

    tsp ground cinnamon

  • 1/4

    tsp baking soda

  • 1/4

    tsp ground cloves

  • 2/3

    cup mashed ripe bananas (2 medium)

  • 1

    20 ounce can crushed pineapple in juice, drained

  • 2

    eggs, lightly beaten

  • 1/2

    cup vegetable oil

  • 1

    tsp vanilla

  • 1/2

    cup chopped toasted walnuts

  • 1

    recipe White Chocolate Cream Cheese Frosting

Directions

1. Preheat oven to 350 degrees F. Line eighteen 2 1/2 inch muffin cups with paper bake cups, set aside. 2. In a large bowl stir together flour, sugar, baking powder, salt, cinnamon, baking soda and cloves. 3. In a medium bowl stir together bananas, pineapple, eggs, oil and vanilla. Add banana mixture to flour mixture; stir to combine. Fold in walnuts. Divide batter evenly among muffin cups, fill about 3/4's full. 4. Bake 20 minutes or until tops spring back when lightly touched. Cool in pans on wire racks 5 minutes. Remove from pans. Let cool completely on racks. 5. Frost and decorate using white chocolate cream cheese frosting. Half the frosting recipe if you won't be decorating the cupcakes.

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