Hummingbird Cupcakes with Pineapple Wedges

Makes 24 cupcakes


  • Prepare the Cupcakes: Preheat the oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
  • Place 24 paper baking cups in 2 (12-cup) standard-size muffin pans. Spoon batter into prepared cups, filling about three-fourths full.
  • Bake in a preheated oven until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Remove from pans to wire racks, and cool completely for about 30 minutes.
  • 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.
  • Pipe or spread Cream Cheese Frosting onto cupcakes. Garnish with Pineapple Wedges.

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