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Moist Hummingbird Cupcakes with Creamy Pineapple Frosting

moist hummingbird cupcakes - featured image
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These moist hummingbird cupcakes combine the tropical flavors of banana and pineapple with warm spices, topped with a creamy pineapple frosting that is both tangy and sweet. Perfect for any occasion, they are easy to make and a crowd-pleaser.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar (350g)
  • 1 cup vegetable oil (240ml)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 ripe bananas, mashed
  • 1 cup crushed pineapple, drained (240g)
  • ½ cup chopped pecans or walnuts (60g, optional)
  • ½ cup unsalted butter, softened (115g)
  • 8 oz cream cheese, softened (225g)
  • 3 cups powdered sugar, sifted (360g)
  • ¼ cup crushed pineapple, well-drained (60g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease to prevent sticking.
  2. In a large bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk to combine evenly.
  3. In another bowl, beat the granulated sugar with vegetable oil until blended but not fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, mashed bananas, and drained crushed pineapple.
  4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined. If using nuts, fold them in now.
  5. Spoon the batter evenly into the prepared muffin tin, filling each about two-thirds full (makes 18-20 cupcakes).
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Remove from oven and transfer cupcakes to a cooling rack. Cool completely for at least 30 minutes before frosting.
  8. To prepare the frosting, beat softened butter and cream cheese until smooth. Gradually add powdered sugar and mix until fluffy.
  9. Fold in well-drained crushed pineapple and vanilla extract. Chill frosting for 15 minutes if too soft.
  10. Frost the cooled cupcakes generously using a piping bag or knife.
  11. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

Drain crushed pineapple well before adding to batter and frosting to avoid soggy cupcakes and runny frosting. Fold dry ingredients gently into wet to keep cupcakes tender. Chill frosting if too soft for easier spreading. Cupcakes can be frozen unfrosted for up to 2 months.

Nutrition

Keywords: hummingbird cupcakes, pineapple frosting, moist cupcakes, banana cupcakes, easy cupcake recipe, tropical cupcakes, homemade frosting

Find it online: https://eliplate.com/moist-hummingbird-cupcakes-recipe-perfect-for-easy-homemade-pineapple-frosting/