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Hummingbird Cupcakes
Hummingbird Cupcakes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Tropical hummingbird cupcakes with banana, pineapple, and pecans for a delicious, easy-to-make treat.
Ingredients:
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 2 cups mashed bananas
  • 1 (8 ounce) can crushed pineapple
  • 1 cup chopped pecans
  • 1.5 teaspoons vanilla extract
  • 0.5 cup butter, softened
  • 1 (16 ounce) package powdered sugar, sifted
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 cupcake pans.
  • In a large bowl, mix together flour, sugar, salt, baking soda, and cinnamon. Stir in eggs and oil until dry ingredients are moistened. Add bananas, pineapple, pecans, and vanilla extract. Divide batter evenly into pans, filling each cup halfway.
  • Bake in the preheated oven for about 25 minutes until a toothpick comes out clean. Let the cupcakes cool in the pans on a wire rack for 10 minutes, then remove and allow to cool completely for at least 20 minutes before serving.
  • Meanwhile, combine cream cheese and butter using an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract, then frost the cooled cupcakes.

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