Thursday, April 21, 2011

Thursday's Eats ~ Hummingbird Cupcakes

I saw this recipe on Let's Dish a few weeks ago and knew I wanted to give it a try.  

Hummingbird Cupcakes


3 cups self-rising flour
2 cups granulated sugar
1 cup vegetable oil
2 very ripe large bananas, mashed
8 oz crushed pineapple, drained
1 teaspoon vanilla extract
4 large eggs, beaten
1 teaspoon ground cinnamon


1 pound confectioners’ sugar

8 oz package cream cheese, softened

6 tablespoons butter, softened

1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup finely chopped pecans


Preheat oven to 325 degrees.  Grease and flour two 8-inch round cake pans. In a large bowl combine the sugar, oil, bananas, pineapple, vanilla, and eggs.  Blend in the cinnamon and then the flour.   Stir until smooth.  Pour batter into lined cupcake tins and bake for 20-25 minutes, or until tops spring back. Let cool.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tablespoon of milk in a large bowl with an electric mixer. Beat until smooth. If needed add more milk, 1 teaspoon at a time, to reach desired consistency. Frost between the layers and on the top and sides. Sprinkle with chopped pecans. 

The original recipe is for a cake, but I easily made 24 cupcakes out of it and cooked them for 20-25 minutes.  The recipe also called for nuts mixed in the batter, but I just sprinkled some nuts on top of the frosting.

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  1. Looks yummy! Why are they called hummingbird cupcakes?

  2. Hi! I'm featuring your recipe on It's a Keeper Thursday this week! I’d love if you stopped by and grabbed a button.

    And, feel free to link up another great recipe this week too!

    Christina @ It's a Keeper
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