My mom can bake. I’m not gonna lie – she is perfection in the sweets department. That’s why I can guarantee this Hummingbird Cupcake recipe will be the best you’ve ever tried – because she perfected it. This cake is so good, it needs no frosting, but I will give you a Cream Cheese Frosting recipe that will only add splendor to your experience. I personally LOVE these little cakes warm from the oven, so if you bake them in the morning, you might want to skip breakfast and go straight for this little treat instead.
Hummingbird cake is traditionally considered a sweet Southern girls recipe (say it suthun), and the theories on the name are as endless as it’s appeal. I say it’s a great name because it’s so good that people will hover over it like hummingbirds to flowers. Enough of the small talk though. Let’s get to the recipe. If you go for the frosting, I suggest not overdoing it and maybe add a little garnish on top like a sugar flower, some lovely pastel sugar or a simple sprinkling of shredded coconut.
This recipe is adapted for cupcakes, but it would make nice mini loaves or a layer cake with time adjustments.
Mom’s Favorite Hummingbird Cupcakes
Makes about 18
- Flour – 2 Cups
- Baking Soda – 2/3 teaspoon
- Cinnamon – 2/3 teaspoon
- Salt – 1/4 teaspoon
- Butter (unsalted) – 2/3 cup
- Vanilla – 1 1/2 teaspoon
- Sugar – 1 1/3 cup
- Eggs – 2 ea
- Mashed Banana – 1 1/3 cup
- Crushed Pineapple (drained) – 2/3 cup
- Pecans (chopped) – 2/3 cup
- Shredded Coconut – 2/3 cup
- Preheat oven to 350 degrees. Line your muffin pan with wrappers or lightly grease pan.
- Sift together flour, baking soda, salt, and cinnamon and set aside.
- In mixer, beat together butter, vanilla and sugar until well combined.
- Add eggs – one at a time – to butter mixture until each egg is mixed in well. Then beat at medium speed until mixture is pale yellow and fluffy (about 3 minutes).
- In a separate bowl, stir together banana, pineapple, pecans and coconut. Add to egg mixture by hand, mixing until combined.
- Stir in flour mixture by hand until combined.
- Scoop into baking cups and fill each to about 3/4 full.
- Bake at 350 for approximately 25-27 minutes depending on your oven. Always check often in the last 5 minutes. These will bake similar to a muffin, turn a nice golden brown and spring back to the touch when ready.
Cream Cheese Frosting (double for heavier frosting styles)
- Cream Cheese – 8 ounces (1 pkg)
- Butter (unsalted) – 1/4 cup
- Confectioners Sugar – 4 2/3 cups
- Blend cream cheese and butter on medium speed for 3 minutes until light and fluffy. Make sure there are no lumps.
- Add confectioners sugar – a little at a time – blending on low speed until well combined and smooth.
- Refrigerate until ready to use.
And there you have it! This cupcake is really pretty easy, but Mom will think you slaved over it this Mother’s Day when you show up with them at lunch. They would also be delicious and beautiful in petit fours or mini loaf pans.
I used a large open star tip (the kind with LOTS of tiny teeth) for my frosting in the photo. If you’re looking for pre-made sugar flowers similar to mine, check out WholesaleSugarFlowers.com. Keep in mind though that for “wholesale” pricing, you’ll be ordering a wholesale quantity so it’s really only best if you are making multiple batches. The flowers WILL keep in an airtight container though for future use.
Bon appetit and Happy Mother’s Day!