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Made with banana, crushed pineapple, coconut and pecans, these Classic Hummingbird Cupcakes are moist, flavorful, and scrumptious.
This past week, my co-workers got a fun little treat when I brought these Hummingbird Cupcakes to work. I received so many requests for more cupcakes along with compliments about their taste and look. My co-workers thought I bought them from a bakery!
If you’ve never had hummingbird cupcakes, you’re in for a treat. Classic hummingbird cupcakes are very popular in the South. They’re a bit like moist, fluffy spice cakes loaded with bananas, crushed pineapple, coconut flakes, and pecans or walnuts. Typically they’re topped with cream cheese frosting, but since James isn’t a fan of cream cheese, I made them with vanilla frosting instead.
As I was shopping at Shop Rite, I spotted these new PillsburyTM Filled Pastry Bags in the baking aisle which come in three delicious flavors: Vanilla, Cream Cheese, and Chocolate Fudge. Basically, they’re your favorite Pillsbury Creamy Supreme frosting in a pre-filled pastry bag. How cool are these?
Making these cupcakes were super easy. Start by mashing ripe bananas (I like to use bananas that have turned brown) and crushed pineapple, then stir in the rest of the wet ingredients.
Add the dry ingredients and stir until well combined. You don’t want to overmix here – the batter will be a lumpy but that’s okay.
Once they were baked, I let them cool to room temperature before decorating them with the fluffy vanilla frosting and a chopped pecans on the side.
This part would be a fun activity for the kids because they can get creative and decorate their own cupcakes with the built-in star tip. Stars, rosettes, waves, or whatever their imagination desires.
Decorating cupcakes (or cakes and cookies) have never been easier! You just simply push the frosting toward the star tip and twist the top of the pastry bag. Tear off the plastic over from the star tip at the perforation and squeeze from the top of the pastry bag to frost your cupcakes.
- ¼ cup crushed pineapple, drained
- 2 large ripe bananas, mashed
- 2 large eggs, room temperature
- ½ cup canola oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ¼ cup unsweetened coconut flakes
- ½ cup chopped pecans, more for decoration (if desired)
- Pillsbury™ Filled Pastry Bag Vanilla 16 oz, for decoration
- Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners.
- In a large bowl, add pineapples and bananas and mash with a fork. Beat in eggs, oil, and vanilla extract.
- In another bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients into the wet ingredients and mix until well combined. Fold in coconut flakes and pecans.
- Fill each tin with cake batter about ¾ full. Bake until the tops are golden brown and when a toothpick inserted in the center of the cupcake comes out clean, about 18 to 20 minutes.
- Let the cupcakes cool in the pan and then transfer to a wire rack and let cool completely before frosting.
- Frost and decorate the cupcakes with Pillsbury™ Filled Pastry Bag Vanilla (16 oz) once cool.
These Classic Hummingbird Cupcakes are just one of those simple and delicious desserts that are perfect for any occasion all year long, whether for birthday parties, baby showers, or just a special treat for the kids. I simply love enjoying them with a cup of coffee or sweet tea.
They’re just absolutely scrumptious considering they were gone in minutes at the office. Time for me to enjoy one of these tasty treats! Hope you get to try this recipe soon.