Hummingbird cupcakes are a delightful treat that is a blast of flavor with every moist, sweet bite. Celebrated in southern cuisine, these cupcakes stand out as one of the most delectable desserts I have ever savored. While hummingbird cake is traditionally baked as a layered cake, we like transforming this classic recipe into cupcake form. This way, we not only preserve the cake’s delicious moisture but also make it easier to enjoy on the go.
The hummingbird cake has roots deeply embedded in southern U.S. culture, dating back to the 1970s, but its true origin can be traced back to the vibrant landscapes of Jamaica. The original recipe creatively utilized bananas and pineapples, two fruits that thrive on the island. The original recipe was developed as a marketing technique to entice Americans to travel to Jamaica.
Purpose of Bananas and Pineapples in Baking
Incorporating banana and pineapple into baked goods is a game changer, enriching not only the flavor but also the texture and binding of the ingredients. Bananas, with their natural sweetness, elevate the overall sweetness of the batter without the need for additional sugar. Moreover, they contribute to a delightful moisture content, resulting in a soft and tender crumb that melts in your mouth. The fiber and starch in bananas also act as a binding agent, helping to hold the cupcake together beautifully.
Pineapple, much like banana, works wonders in adding both sweetness and moisture to the mix. But what truly sets it apart is bromelain, a natural enzyme found in the fruit that tenderizes the batter, giving rise to an extraordinarily soft cupcake.
Preparation, Servings, and Storage
Preparing these hummingbird cupcakes is simple, requiring just about 45 minutes from start to finish. This delightful recipe produces 24 moist cupcakes, perfect for sharing or indulging. Due to the rich cream cheese frosting, it’s best to store these cupcakes in the refrigerator. They can easily be kept in an airtight container for up to 5 days, ensuring you can enjoy their deliciousness for a little longer.
Love making desserts? After impressing your family with hummingbird cupcakes, try:
Hummingbird Cupcakes
Equipment
- Large mixing bowl
- 2 standard sized muffin pans
- muffin liners
- stand mixer
Ingredients
- 3/4 cup Butter
- 2 cups Sugar
- 3 Eggs
- 2 tsp Vanilla
- 3 cups Flour
- 1 tsp Baking soda
- 1 tsp Nutmeg
- 1/2 tsp Ground cloves
- 1/2 tsp Sea salt
- 5 Mashed ripe bananas
- 1 8oz can Crushed pineapple
Frosting
- 1 8oz Cream cheese, softened
- 1/2 cup Butter, softened
- 2 tsp Vanilla extract
- 5 cups Powdered sugar
Instructions
- Preheat the oven to 350℉.
- In a stand mixer, cream together the butter and sugar.
- Add the eggs and beat until all ingredients are combined.
- Add the vanilla, flour, baking soda, nutmeg, cloves, and salt.
- Mix ingredients to form a batter.
- Gently fold in the mashed bananas and entire can of crushed pineapple.
- Line 2 standard sized muffin pans with liners.
- Fill each liner about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cupcakes to cool for 20 minutes before frosting.
Frostings
- In a clean stand mixer bowl, whip the cream cheese until light and fluffy. Add the butter and mix to combine.
- Add the vanilla extract and powdered sugar.
- Turn the mixer back on low speed and beat for a few minutes. Then increase the speed and beat until light and fluffy.
- Frost each cupcake with a knife, spatula, or piping bag.
Nutrition
