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Sunday, September 5, 2010

hummingbird cupcakes

so... how many people out there have tried hummingbird cake... i bet there aren't too many of you out there...
and until a few days ago hadn't even thought of making this delectable cake... and now i can't imagine my cupcake recipe book without it... here's a quick description... you take yummy moist banana cake, and add the bonus of sweet pineapple, and when baked, the pineapple becomes like tiny bits of candy in the cake... it's just plain good... you can even add pecans to the recipe, but me i'm a no-nut fan when it comes to my cakes and cookies...
i came across this recipe on the blog, "bake or break"... and since everything i've made from that blog has been amazing, i just had to try it... plus i had a bunch of ripe bananas that needed to be used pronto... this cake is just delish-ious... i even left some plain, without the smothering of vanilla cream cheese frosting, and my boys loved them... and so did i... and i didn't feel as guilty eating them for breakfast :)
anyways... this is a must try... so next time you're in the mood for a tender and sweet cake... try this one out... it defiantly gets the becky seal of approval!

and something that sounds so pretty... say it with me... hummingbird cake... desreves some pretty frosting... so i went with an almost flowery look...

hummingbird cupcakes, adapted from "bake or break"
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable or canola oil
1 1/2 teaspoons vanilla extract
1 8-ounce can crushed pineapple
1 cup chopped pecans (i opted out of these)
2 cups chopped bananas
chopped pecans or sanding sugar, for garnish (opted out of these too)

1. preheat oven to 350, and prep cupcake pans, set aside.
2. combine flour, baking soda, salt, sugar, and cinnamon in a large bowl
3. add eggs and oil, stirring until dry ingredients are moistened
4. stir in vanilla, pineapple, pecans, and bananas.
5. pour batter into prepared pans
6. bake for 25 minutes, until a toothpick inserted in the center comes out clean
7. cool in pans on wire racks for 10 minutes, then, remove from pans and cool completely on wire racks
and below, here they are without the covering of that delightful frosting... take a look inside, can you see all those chunks of bananas and pineapple... mmmm.... mmmm.... drool...

happy baking everyone!


  1. I love the way you've frosted yours, they look super cute! Hummingbird cupcakes are some of my all time hands down best cupcakes, I love making them - they never fail to impress!

  2. You're right I haven't tried them and as a matter of fact I've been thinking about making some.

    Love how you frosted them....how'd you do it and what tip did you use? Pls!

    Happy Friday!

  3. I love your blog!

    That looks so delicious!

    Have a nice time!

  4. hey ingrid! i used a 1M open star tip, and just went around the top placing small stars, and then moving inward for the next layer... and if it seemed like a spot needed one, i just piped one down! :)

  5. hey gem... i have to say, these were fantastic! they have such a wonderful flavor! :)

  6. thanks paula! i'm glad you enjoy my blog!!! :)

  7. Hey Becky...
    I am making this flavor of cupcakes for the first time. I love what you did with the frosting!!! Thank you for sharing. XoXo

  8. I just made hummingbird cupcakes last night for the first time. I'd planned on icing them but my family loved them just as much without the icing!

    Love your cupcake pictures!! Very pretty!!


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