Hummingbird Cupcakes with Cream Cheese Frosting

by | Jun 27, 2017

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Heavenly scented Hummingbird Muffins are flavoured with mashed banana and pineapple. A dash of cinnamon and some pecan nuts, and you have a recipe for moist muffins that will entice everyone as they bake in the oven. They taste great on their own, but you can add a swirl of Cream Cheese Frosting if you like.

Hummingbird Muffins

Heavenly scented Hummingbird cupcakes are flavoured with mashed banana and pineapple. A dash of cinnamon and some pecan nuts, and you have a recipe for moist cupcakes that will entice everyone as they bake in the oven. They taste great on their own, but you can add a swirl of Cream Cheese Frosting if you like. That way they become a mini version of the Hummingbird Cake

HOW TO MAKE HUMMINGBIRD CUPCAKES


Click to watch how to make Hummingbird Cupcakes

HUMMINGBIRD CUPCAKES

Makes: 12 regular muffins       Difficulty: Easy

EQUIPMENT:

12-hole muffin tray

INGREDIENTS:

Cupcakes

215g (7.6 oz) Self Raising Flour
200g (7 oz) Brown Sugar
2 teaspoons Cinnamon Powder
125g (4.4 oz) Pecan Nuts, finely chopped
2 large Eggs, lightly beaten
185ml (6.3 fl oz) Vegetable Oil
2 large ripe bananas, mashed (about 1 cup)
130g (4.6 oz) Pineapple pieces, drained then crushed

Cream Cheese Frosting (Optional)

300g (10.6 oz) Icing Sugar
125g (4.4 oz) Cream Cheese, cubed
50g (1.8 oz) Unsalted Butter, room temperature

METHOD:

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line a 12-hole muffin tray with cupcake cases.

To a large mixing bowl add the self-raising flour, brown sugar, cinnamon and pecan nuts. Stir them together until they are evenly mixed.

In a separate bowl add the beaten eggs, vegetable oil, mashed banana and pineapple pieces. Stir together until evenly mixed.

Make a well in the middle of the dry ingredients. Pour in the bowl of wet ingredients. Gently fold everything together until only just combined. The batter will be lumpy. Split the batter evenly amongst the cupcake cases.

Check the oven has reached the correct temperature. Bake for 25-30 minutes. The cupcakes are done when the tops are golden brown, they spring back when lightly touched, and a skewer inserted into the middle comes out clean.

Remove from the oven. Let them cool on a wire rack.

To make the cream cheese frosting, add the icing sugar and butter to the bowl of an electric mixer. Beat until sandy. Add cubes of cream cheese until all incorporated. Turn the beater up to medium-high and beat for 5 minutes until thick and fluffy. The frosting looks too thick at first, then becomes pale and light the longer it is beaten.

BAKING TIPS:

  • Do not overmix or they become rubbery. Only stir until the wet and dry ingredients have just come together evenly.
  • You can eat these plain or top with cream cheese frosting.

Hummingbird Cupcakes with Cream Cheese Frosting

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Cupcakes flavoured with mashed banana, pineapple, pecans and cinnamon, topped with cream cheese frosting.
Hummingbird Cupcakes with Cream Cheese Frosting
Servings 12 muffins (cupcake sized)
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 45 minutes

Ingredients

muffins (cupcake sized)
Hummingbird Muffins
  • 215 g Self Raising Flour
  • 200 g Brown Sugar
  • 2 teaspoons ground Cinnamon
  • 125 g Pecan Nuts finely chopped
  • 2 Eggs lightly beaten
  • 185 ml Vegetable Oil
  • 2 large Bananas mashed (about 1 cup)
  • 130 g Pineapple pieces drained, crushed
Cream Cheese Frosting
  • 300 g Icing Sugar
  • 125 g Cream Cheese cubed
  • 50 g Unsalted Butter softened to room temperature

Instructions

  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line a 12-hole muffin tray with cupcake cases.
  2. To a large mixing bowl add the self-raising flour, brown sugar, cinnamon and pecan nuts. Stir them together until they are evenly mixed.
  3. In a separate bowl add the beaten eggs, vegetable oil, mashed banana and pineapple pieces. Stir together until evenly mixed.
  4. Make a well in the middle of the dry ingredients. Pour in the bowl of wet ingredients. Gently fold everything together until only just combined. The batter will be lumpy. Split the batter evenly amongst the cupcake cases.
  5. Check the oven has reached the correct temperature. Bake for 25-30 minutes. The muffins are done when the tops are golden brown, they spring back when lightly touched, and a skewer inserted into the middle comes out clean.
  6. Remove from the oven. Let the muffins cool on a wire rack.
  7. To make the cream cheese frosting, add the icing sugar and butter to the bowl of an electric mixer. Beat until sandy. Add cubes of cream cheese until all incorporated. Turn the beater up to medium-high and beat for 5 minutes until thick and fluffy. The frosting looks too thick at first, then becomes pale and light the longer it is beaten.

Recipe Notes

  • Do not overmix or they become rubbery. Only stir until the wet and dry ingredients have just come together evenly.
  • You can eat these plain or top with cream cheese frosting.
Cake Mistress 27 June, 2017

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