Description

These Hummingbird Cupcakes are a delightful blend of bananas, pineapple, and pecans, offering a moist and flavorful treat that’s easy to prepare. Perfect for celebrations or a simple dessert, they are sure to please anyone who enjoys homemade goodness.

Ingredients

Scale

2 cups (250 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
1 ½ teaspoons ground cinnamon
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
¾ cup (163.5 g) canola oil
3 large eggs, room temperature
3 ripe bananas, mashed (about 1 ⅓ cups)
1 can (8 ounces) crushed pineapple, drained
2 teaspoons vanilla extract
¾ cup (82 g) pecans, toasted*, chopped
½ cup (1 stick / 113 g) unsalted butter, softened
4 ounces cream cheese, softened
½ teaspoon vanilla extract
2 ½ cups (312.5 g) confectioners' sugar
1 pinch kosher salt

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Instructions

Preheat the oven to 400°F and line two standard 12-cup muffin tins with cupcake liners, preparing for 24 cupcakes.
In a large bowl, combine the flour, sugar, ground cinnamon, baking powder, baking soda, and kosher salt by whisking them together.
Incorporate the canola oil, eggs, mashed bananas, drained pineapple, and vanilla into the dry mixture. Mix until just combined with no streaks of flour remaining.
Gently add the chopped pecans to the batter, keeping aside a small quantity for garnishing.
Carefully distribute the batter into the cupcake liners, filling each about ¾ full.
Bake in the oven at 400°F for 5 minutes to promote quick rising. Subsequently, reduce the temperature to 350°F without opening the oven door and bake for an additional 13 to 17 minutes, checking with a toothpick for doneness.
Once baked, remove the pans from the oven and allow them to cool on a rack for 5 minutes before transferring the cupcakes to cool completely.

Notes

To achieve a moist texture, ensure bananas are well-mashed and ripe.
Pecans can be replaced with walnuts for a different flavor profile.
Frost the cooled cupcakes with cream cheese frosting for added flavor.

Nutrition

Serving Size: 1 cupcake
Calories: 270
Sugar: 19g
Sodium: 200mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg