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Hummingbird cake

Irresistible Hummingbird Cake: A Southern Delight Awaits

Delight in this Hummingbird Cake combining ripe bananas and pineapple, topped with cream cheese frosting, a true Southern classic.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Consider using gluten-free all-purpose flour for a gluten-free version.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 0.5 teaspoon Salt Essential for balance.
  • 1 teaspoon Ground Cinnamon You can substitute with nutmeg.
  • 1.33 cups Ripe Bananas About 3 ripe bananas, mashed.
  • 2 large Eggs Feel free to use flax eggs for a vegan version.
  • 0.5 cups Vegetable or Canola Oil Melted coconut oil is a great substitute.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1 cup Crushed Pineapple Fresh pineapple works well if drained.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract.
  • 0.5 cups Pecans Can be omitted for nut-free.
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese Vegan cream cheese is a perfect alternative.
  • 0.5 cups Butter (Unsalted) Margarine keeps it dairy-free.
  • 4 cups Confectioners' Sugar No alternatives recommended.

Equipment

  • Oven
  • Cupcake tins
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon until well-combined.
  3. In a large bowl, mash 3 ripe bananas, then whisk in 2 large eggs, ½ cup of vegetable oil, 1 cup of granulated sugar, 1 cup of crushed pineapple, and 1 teaspoon of vanilla extract.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Fill each cupcake liner about three-quarters full with batter.
  6. Bake for 20 to 22 minutes, or until a toothpick comes out clean.
  7. Cool the cupcakes in the pan for about 5 to 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat together 8 ounces of cream cheese and ½ cup of unsalted butter until smooth, then mix in 1 teaspoon of vanilla extract and 4 cups of confectioners' sugar.
  9. Frost each cooled cupcake generously with the cream cheese frosting.
  10. Serve and enjoy!

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use very ripe bananas for maximum flavor, avoid overmixing to keep cupcakes fluffy, and ensure cupcakes cool completely before frosting.

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