I’m never entirely sure why these are called hummingbird cakes. I assume it’s because of the tropical banana and pineapple, but I generally just say it’s because the hummingbird is an exotic bird and so am I. This is definitely one of the favourite cupcake recipes in my repertoire- quite light and moist, crammed with flavour and keeps well for several days. And the frosting. Nom.
This recipe will make about 16 cupcakes.
- 1 egg
- 1 yolk
- 1 cup sugar
- 1/2 cup melted (but not hot) butter
- 1 tsp vanilla extract
- 1/2 cup soured cream (I subbed Greek yoghurt)
- 1 1/4 cups plain flour
- 1/2tsp baking powder
- 1/4tsp baking soda
- 1/4tsp salt (you can omit this if you use salted butter)
- 3/4tsp ground cinnamon
- 1 mashed banana
- 1/2 cup crushed pineapple (in pineapple juice)
- 1/2 cup (or more) chopped pecans
For the frosting:
- 1/2 cup (about 125g) unsalted butter at room temperature
- 6oz full-fat cream cheese, at room temperature
- 1tsp vanilla extract
- 3 cups icing sugar. Make sure you have extra icing sugar just in case.
- Line a muffin tin with paper cases and preheat oven to 180C (160 fan).
- In a large bowl, using a hand mixer, beat the egg, yolk and sugar until thickened and lightened to a pale cream colour. This will take about 2 mins.
- Add the butter and vanilla and mix until blended.
- Mix in the soured cream until there are no more white streaks.
- Sift in the dry ingredients, being careful to distribute the baking powder and soda evenly. You can sift them into a separate bowl first, but this makes additional washing-up.
- Stir the cinnamon, banana, pineapple and pecans.
- Fill the liners to about 1cm below the top.
- Bake for around 20-25mins, until a knife inserted into the centre comes out clean. Cool in the pan for 10 mins, then cool completely on a wire rack.
- For the frosting, beat the butter, cream cheese and vanilla with your hand mixer until smooth, about 1min.
- Add the sugar and mix for about 1min until thoroughly incorporated, then for another minute to lighten it a bit further. Colour if desired.
- Whack into a piping back, fitted with a star tip. The bigger the star, the more awesome the swirls will look. I use a Wilton 1M tip. Oh yes.
- Add sprinkles if you’re feeling twee, or in denial about no longer being in your early twenties.