99.1% of you have heard of hummingbird cake, this cake has been around since cavemen first used fire. I’m sure. I mean, there were bananas, pineapple, eggs, right? So why not create a delicious dessert with those wonderful ingredients? Well, I’m not sure how long or who invented this cake but I’m just glad someone did. Gladder still that it’s so easy and everyone seems to love it as much as I do. This post is about that deliciousness and a perfect Easter dessert, (with just a week away). A recipe for some Delicious Spring Hummingbird Cupcakes. YUM!

The first time I ever had this cake, was as a kid and it was at someone’s bridal shower. I immediately fell in love with it. Couldn’t get enough. My mom was giving me the look when I dared thinking about going and grabbing another slice. That was totally unlike me cause I’m not a huge fan of sweets. But something about this combo, just like carrot cake, another of my favorites, I love nuts and fruits or veggies mixed in. So why not cupcakes! I actually decided on cupcakes because I was thinking of a sweet Easter treat to make for our guests that are coming to stay at the Bed & Breakfast this weekend. My guests have a special treat waiting for them when they arrive, and thought a cupcake would be a nice treat after a long flight. Who doesn’t love cupcakes?

Delicious Spring Hummingbird Cupcakes

So what’s in hummingbird batter? Bananas, pineapple, coconut, nuts. I KNOW!!! Who can resist that? Then you have flour, baking soda, salt, cinnamon goodness. The frosting has cream cheese and I’ve never known anyone who can resist it!

Print Recipe

Delicious Spring Hummingbird Cupcakes

Ingredients

1 cup butter softened
2 cups sugar
3 large eggs room temperature
2 teaspoons vanilla extract
2 cups mashed ripe bananas
1/2 cup drained canned crushed pineapple
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
1 8 ounces cream cheese, softened
1/2 cup butter softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Instructions

In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
In a small bowl, combine bananas and pineapple.
Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition.
Fold in coconut and nuts.
Fill 24 paper-lined muffin cups about two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese and butter until fluffy.
Add confectioners’ sugar and vanilla; beat until smooth.
Frost!

One note I would like to mention…don’t OVER BAKE! Be sure to watch them while baking so that you don’t end up with dry cupcakes. The ingredients in this makes for very moist and heavy cupcakes but if you over bake you will have dry and heavy cupcakes.

Also if you’d rather save time, skip the cupcakes and just bake batter in a 9×13 greased pan. You will probably have to bake for 40-50 minutes and watch carefully to not over bake. Then just frost as normal.

(Funny story since I’m mentioning the frosting. I have a collection of frosting bags, you know those plastic, throw away bags you fill with frosting? Well, when it came time to frost these, I don’t know if I was just being a lil aggressive with them but I went through 6 bags! SIX BAGS y’all!!!! I had to keep emptying the frosting back in a bowl, removing the frosting tip and washing it before re-filling another! SHEESH!!! Talk about wasting time.)