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Moist hummingbird cupcakes with pineapple, banana, and cream cheese frosting.

Hummingbird Heaven Cupcakes with Pineapple

These moist and flavorful cupcakes are a delightful combination of pineapple and banana, topped with a classic cream cheese frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Party
Cuisine: American, Southern
Calories: 230
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups all-purpose flour Can use 1 to 1 gluten free blend.
  • 1 teaspoon baking soda Helps the cupcakes rise.
  • 1 pinch salt Keeps flavor balanced.
  • 1 teaspoon ground cinnamon Cozy backbone of the recipe.
  • 1 large ripe banana The spottier, the better.
  • 1 cup crushed pineapple Use canned and do not fully drain.
  • 1 cup sugar Regular white sugar works.
  • 2 large eggs Room temperature preferred.
  • 1/2 cup oil or melted butter Oil keeps it moist; butter adds flavor.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/2 cup chopped pecans or walnuts (optional) Adds crunch if desired.
Frosting Ingredients
  • 8 ounces cream cheese Use block style for best results.
  • 1/2 cup butter Softened for mixing.
  • 4 cups powdered sugar Adjust for sweetness preference.
  • 1 teaspoon vanilla extract Enhances frosting flavor.
  • 1 pinch salt Balances sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  2. In a large bowl, mix together the flour, baking soda, salt, and cinnamon.
  3. In another bowl, combine the mashed banana, crushed pineapple, sugar, eggs, oil (or melted butter), and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix!
  5. Fold in the chopped nuts if using.
Baking
  1. Distribute the batter evenly into prepared cupcake liners, filling each about 3/4 full.
  2. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. While the cupcakes cool, prepare the frosting by beating together the cream cheese and butter until creamy.
  2. Gradually add powdered sugar, vanilla extract, and salt, mixing until smooth.
  3. Once cupcakes are completely cool, frost as desired.

Notes

Store frosted cupcakes in the fridge for 3-4 days. For unfrosted, they can be kept at room temperature for 1 day, then in the fridge or freezer for up to 2 months.