Imagine a cupcake that’s incredibly moist, wonderfully spiced, and bursting with the tropical sweetness of pineapple and banana, all crowned with a luscious cream cheese frosting. These Hummingbird Cupcakes with Candied Pineapple Wedges are a true Southern classic, celebrated for their unique flavor profile and delightful texture. They’re a perfect treat for celebrations, potlucks, or simply whenever you crave a comforting bite of sunshine!
Why I Love This Recipe
I’m incredibly fond of desserts that are both deeply comforting and surprisingly exotic, and these Hummingbird Cupcakes perfectly fit that description. What I absolutely adore is the way the natural sweetness of ripe bananas and juicy pineapple combines with the warm spices like cinnamon, creating an incredibly moist and flavorful crumb. The tangy cream cheese frosting is the perfect creamy counterpoint, and the optional candied pineapple wedges add a beautiful gourmet touch. They feel incredibly nostalgic and sincere, yet their vibrant flavors make them unique and always a hit. It’s truly a hug in cupcake form, and a go-to for bringing a smile to anyone’s face!
Ingredients:
- For the Cupcakes:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs, lightly beaten
- ½ cup vegetable oil
- 1 (8 oz) can crushed pineapple, undrained
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1 tsp vanilla extract
- ½ cup chopped pecans (optional)
- For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar (confectioners’ sugar), sifted
- 1 tsp vanilla extract
- 1-2 tbsp milk or heavy cream (if needed for consistency)
- For Candied Pineapple Wedges (Optional Garnish):
- 4-6 thin pineapple wedges
- 2 tbsp granulated sugar
- 1 tbsp water
Swaps and Notes
- Pineapple: Crushed pineapple (undrained) is essential for the moisture and flavor in the cupcakes.
- Bananas: Use very ripe bananas (with brown spots) for the best natural sweetness and moisture.
- Oil: Vegetable oil contributes to the cupcakes’ moistness. Canola or sunflower oil also work.
- Spices: Cinnamon is key. You can add a pinch of nutmeg for extra warmth.
- Pecans: Chopped pecans are traditional and add a lovely crunch. You can substitute with walnuts or omit entirely.
- Cream Cheese & Butter (Frosting): Ensure both are fully softened to room temperature for a smooth, lump-free frosting.
- Powdered Sugar (Frosting): Sifting powdered sugar helps prevent lumps in your frosting.
- Milk/Cream (Frosting): Add milk or cream gradually to achieve desired frosting consistency.
- Candied Pineapple Wedges: These are an optional, but beautiful, gourmet garnish. You can simply use fresh pineapple chunks or wedges as well.
Instructions:
1. Prepare Candied Pineapple Wedges (Optional): If making candied pineapple wedges, combine 2 tbsp granulated sugar and 1 tbsp water in a small skillet over medium heat. Bring to a simmer, stirring until sugar dissolves. Add 4-6 thin pineapple wedges and simmer for 5-7 minutes per side, turning occasionally, until translucent and caramelized. Remove and let cool on parchment paper.
2. Prepare Cupcake Batter: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 1 tsp ground cinnamon, and ½ tsp salt. In a separate medium bowl, whisk together the 2 lightly beaten large eggs, ½ cup vegetable oil, 1 (8 oz) can undrained crushed pineapple, 1 cup mashed ripe bananas, and 1 tsp vanilla extract. Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are okay. If using, gently fold in the ½ cup chopped pecans.
3. Bake Cupcakes: Scoop the batter evenly into the prepared muffin liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Cupcakes must be completely cool before frosting.
4. Make Cream Cheese Frosting: In a large mixing bowl, using an electric mixer, beat the 1 (8 oz) package softened cream cheese and ½ cup softened unsalted butter until smooth and creamy. Gradually add the 3-4 cups sifted powdered sugar, one cup at a time, beating until smooth after each addition. Beat in the 1 tsp vanilla extract. If the frosting is too thick, add 1-2 tablespoons milk or heavy cream, one teaspoon at a time, until it reaches a smooth, spreadable consistency.
5. Frost and Garnish: Once the cupcakes are completely cool, frost generously with the prepared cream cheese frosting. You can use an offset spatula for a rustic swirl or a piping bag for a more decorative look. Garnish each cupcake with an optional candied pineapple wedge or a fresh pineapple chunk, and a few small pieces of chopped pecan if desired.
6. Serve: Serve and enjoy your delightful Hummingbird Cupcakes!
Tips for Success
- Ripe Bananas: Use very ripe bananas for the best sweetness and moisture.
- Don’t Overmix Batter: Overmixing develops gluten, which can lead to tough cupcakes. Mix just until ingredients are combined.
- Cool Completely Before Frosting: Applying frosting to warm cupcakes will cause the frosting to melt.
- Softened Cream Cheese & Butter: Essential for smooth, lump-free frosting.
- Sift Powdered Sugar: This prevents lumps in your frosting.
- Candied Pineapple: Watch carefully while candying pineapple as sugar can burn quickly.
Serving Suggestions and Pairings
Hummingbird Cupcakes are a charming and delicious dessert perfect for any gathering.
- Parties & Potlucks: They’re a crowd-pleasing dessert that’s easy to serve.
- Brunch: A sweet and delightful addition to a brunch spread.
- Coffee or Tea: Perfect for an afternoon treat with a warm beverage.
- Celebrations: Ideal for birthdays, baby showers, or any festive occasion.
- For other comforting and classic baked goods or sweet treats, check out:
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
- Lazy Daisy Oatmeal Cake
Storage and Leftover Tips
Hummingbird Cupcakes, especially with cream cheese frosting, store well.
- Room Temperature (Short Term): If unfrosted, store in an airtight container at room temperature for up to 2 days.
- Refrigeration (Recommended for Frosted): Store frosted Hummingbird Cupcakes in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature for 15-20 minutes before serving for the best flavor and frosting consistency.
- Freezing (Cupcakes Only): Unfrosted cupcakes freeze beautifully. Once completely cooled, wrap individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature, then frost.
- Freezing (Frosting): Cream cheese frosting can be stored in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator, then re-whip before using.
Final Thoughts
These Hummingbird Cupcakes with Candied Pineapple Wedges are a truly delightful and flavorful dessert that brings the sunshine and hospitality of Southern baking to your table. With their incredibly moist crumb, tropical fruit, warm spices, and luscious cream cheese frosting, they’re a perfect treat for any occasion. Get ready to savor every delicious bite!
What are your favorite cupcakes to bake, or do you have a secret ingredient that makes your cream cheese frosting extra special? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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