Hummingbird Cake Cupcakes
Author: 
Recipe type: Desserts - Other
Cuisine: Southern US
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Recipe adapted from Southern Living Magazine
Ingredients
  • 3 cups all-purpose flour, plus more for pans
  • 3 cups all-purpose flour, plus more for pans
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 3 large eggs, beaten
  • 1½ cups vegetable oil
  • 1½ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
  • 1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
  • 2 cups chopped ripe bananas (about 3-4 bananas)
  • 2 cups chopped ripe bananas (about 3-4 bananas)
  • 1 cup chopped pecans, toasted
  • 1 cup chopped pecans, toasted
  • CREAM CHEESE FROSTING
  • CREAM CHEESE FROSTING
  • 2 (8-oz.) pkg. cream cheese, softened
  • 2 (8-oz.) pkg. cream cheese, softened
  • 1 cup unsalted butter or margarine, softened
  • 1 cup unsalted butter or margarine, softened
  • 2 (16-oz.) pkg. powdered sugar
  • 2 (16-oz.) pkg. powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • ADDITIONAL INGREDIENT
  • ADDITIONAL INGREDIENT
  • Toasted pecan halves for garnish, if desired
Instructions
  1. Grease three 9" cake pans with shortening and then coat pans with flour; tap out excess flour. Preheat oven to 350°F.
  2. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil,
  3. stirring with a whisk or wooden spoon just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
  4. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans or line cupcake pans with 36 paper liners.
  5. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. For cupcakes, bake 15 to 17 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
  6. Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
  7. Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.
Recipe by Baking and Eggs at https://bakingandeggs.com/2018/03/14/hummingbird-cake-cupcakes/