Hummingbird cake is an American spice cake that’s been popular in the South. Pineapple and banana keep these cupcakes super moist, while coconut and walnuts give the cake a bit of texture. The cake is so tender and is topped with my favorite cream cheese frosting. The tropical fruits are such a unique taste in a cupcake and they work perfectly with a touch of cinnamon in the cream cheese frosting. These are perfect for fruit lovers, or anyone looking for something just a little bit different than the normal cupcake flavors.
Adapted from Brown Eyed Baker
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 3 ripe bananas (about 1 1/3 cups)
- 8 oz can crushed pineapple, drained
- 2/3 cup walnuts, toasted and chopped
- 2/3 cup shredded coconut
- 1 cup granulated sugar
- 3/4 cup unsalted butter, melted and cooled
- 1 1/2 tsp vanilla extract
- 2 eggs
Preheat the oven to 350°F. Line 2 muffin tins with paper liners and set aside.
Sift together the flour, baking soda, salt, and cinnamon, and set aside. In a separate bowl, mix together bananas, pineapple, walnuts and coconut, set aside.
In a large bowl, beat together the sugar, butter and vanilla until combined. Add eggs one at a time, beating well after each addition. Continue to beat until light and fluffy. Add the banana mixture, beating until just combined. Then stir in the flour mixture until just combined.
Scoop batter into prepared muffin tins. Bake for about 18-22 minutes, or until golden brown and a toothpick inserted into the middle comes out clean. Let cool on a wire rack before removing from tins.
Cream Cheese Frosting
- 2 (8oz) pkgs cream cheese, room temperature
- 6 Tbsp unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon (optional)
Beat cream cheese until smooth. Add butter and beat until well mixed. Slowly beat in the sugar, vanilla and cinnamon. Taste and adjust sugar and spice as needed.
Frost cooled cupcakes and garnish with toasted walnuts and toasted coconut.