Fluffy hummingbird cupcakes are your favorite way to treat yourself. These tasty showstoppers are so easy to make and a family favorite.
There is nothing better than a moist cupcake with a creamy not-too-sweet frosting. When that cupcake is packed with flavor and beautifully put together, it is even better.
That’s why hummingbird cupcakes are a family favorite around here. In fact, besides classic chocolate cupcakes, these are one of the most requested cupcakes I make.
When I was younger, my grandmother would make a hummingbird cake for our Sunday dinners together and it was always the best part of our trips to visit. It has been years since we’ve had those Sunday dinners, but I still dream about the cake.
She baked hers starting with a box mix, but you really could never tell. These cupcakes are a homage to her from scratch and in cupcake form for easier eating, and topped with a dried pineapple flower for a bit of pizzazz.
What I love about these hummingbird cupcakes is that they aren’t very sweet. It gets most of its sweetness from the banana and pineapple.
The cream cheese in the frosting also helps cut the sweetness in both the frosting and the cupcake. It makes them very moreish and keeps you from feeling too guilty when you end up having a second cupcake.
And you will have that second cupcake.
If you’ve never had hummingbird cupcakes, they are a banana cupcake with pineapple, coconut, and a few pecans for crunch. I recommend using unsweetened shredded coconut as it has the best flavor, but the sweetened coconut will still work, just know that the coconut flavor will be more prominent.
They are topped with a velvety cream cheese frosting which perfectly complements all the tropical flavors.
I recommend storing your hummingbird cupcakes in an airtight container. They should last up to three days undecorated.
If you are decorating with the dried pineapples, they are best within 24 hours. You can freeze unfrosted cupcakes in airtight containers for up to a month.
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