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Hummingbird Cupcakes

April 15, 2012

Things got a little messy…

I’ve been slightly side-tracked with this whole “real world” job thing. As much as I’d rather drink a jar of pickle juice than accept my impending college graduation, I decided to take a quick break from the blog to kick my own ass into high gear.

Well… Today I’m posting cupcakes garnished with homemade dried pineapple flowers, sooo clearly, I’ve been productive…

I have, however, been very productive on my Pinterest account lately. I have struggled immensely with what to make for the past Easter holiday for weeks, I decorated my bedroom, organized my kitchen, and I even went on a virtual diet (Spoiler alert: It didn’t last long). SO DAMMIT, PEOPLE, DON’T TELL ME I DON’T HAVE “REAL” DREAMS!!!

But truth be told, I decided to bake Hummingbird Cupcakes this past week because I really wanted to waste my time and attempt to make dried pineapple flowers. Plus, they’re the perfect way to celebrate spring! The cupcake was a pleasant surprise of sweet, moist, pineapple-banana, pecan pizzazz. Fact: If cupcakes are described with “pizzazz,” they are obviously worth making.

And we all know how I feel about cream cheese frosting. Da bomb.

Hummingbird Cupcakes slightly adapted from Joy of Baking:


1 cup pecans, toasted and finely chopped

3 cups all-purpose flour

1 cup granulated white sugar

1 cup brown sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

3 large eggs lightly beaten

¾ cup applesauce

1 ½ teaspoons pure vanilla extract

1 (8 ounce) can crushed pineapple, do not drain

2 cups mashed ripe bananas (3-4 medium sized bananas)

Cream Cheese Frosting:

¼ cup unsalted butter room temperature

8 ounces cream cheese, room temperature

1 pound box confectioners (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

  1. Preheat oven to 350 degrees F and place the rack in the center of the oven. Prepare
  2. Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line standard-size muffin pan with baking cup liners.
  3. Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.
  4. In a large bowl whisk together the flour, sugars, baking soda, salt, and ground cinnamon.
  5. In another large bowl, mix together the eggs, applesauce, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter among muffin pans and bake for about 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with icing.
  7. In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth. Fill a pastry bag and pipe frosting on top of cooled cupcakes.
  8. Garnish with dried pineapple flowers (tutorial from Annie’s Eats)

Makes 24 cupcakes.

5 Comments leave one →
  1. Erin permalink
    July 25, 2012 9:19 pm

    I just found your blog and love it! There’s about a million things I wanna try but I made this first and it made me look like a superstar.. thank you thank you! Anywhoo, I made the icing that’s with the red velvet cupcake recipe and halved the recipe.. Next up is the soufle!

    • July 26, 2012 3:58 pm

      Hi Erin, I’m so glad you like the blog! I loved the Hummingbird Cupcakes even without the frosting! I should have noted on my blog that I accidentally used Reduced Fat Cream Cheese and my frosting was destroyed because it never got the creamy texture and was just plain gross… Last time I try to be healthy.

  2. November 6, 2012 6:06 am

    Mmm, this sounds amazing but one quick question. In step 2, what do you mean by putting a cookie in the bottom? Sorry if its a dumb question :-/


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