Hummingbird cakes and cupcakes have been a most popular Southern dessert since the cake recipe first appeared in Southern Living over 30 years ago. It is said to be their most requested recipe. It pairs with a delightful cream cheese frosting.
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1 1/2 eggs (whisk 1 egg and divide to get 1/2 an egg)
1 c. bananas, mashed
1 8-oz. can crushed pineapple, drained
1/2 c. pecans, chopped
1/2 c. coconut
For the cream cheese frosting:
8 oz. cream cheese, room temperature
1/4 c. unsalted butter, room temperature
2 - 3 c. confectioners’ sugar
1 tsp. vanilla extract
food coloring (optional)
To prepare the cupcakes, preheat oven to 350°F/180°C. Place paper cupcake liners in a 12-c. cupcake pan.
Whisk together flour, baking soda, salt and cinnamon.
Using an electric mixer fitted with a flat paddle, beat butter and sugar until combined. Slowly add vanilla and eggs and beat until fluffy.
Add the banana, pineapple, nuts and coconut to the butter mixture. Mix until just combined then add the flour mixture until fully combined. Divide batter evenly among cupcake liners, filling each 3/4-full.
Bake for 23 - 25 minutes or until toothpick inserted in the center of the cupcake comes out clean.
Transfer tins to wire rack to cool completely before frosting.
To prepare the cream cheese frosting, beat together cream cheese and butter in the bowl of an electric mixer fitted with a flat paddle until combined.
Add 1 c. of the powdered sugar and the vanilla and mix until combined. Add the remaining powdered sugar. Add food coloring if desired.
If frosting is too thin, add more powdered sugar. If it is too thick, add 1 Tbsp. of milk. Place in a piping bag or use an offset spatula to spread on top of cupcakes.