These truly, truly delicious tropical flavored cupcakes are filled with spices, banana, pineapple, and pecans, and pair beautifully with the fluffy cream cheese frosting. They taste better the next day, so I recommend making this ahead of time! You certainly can use store-bought cream cheese frosting, I won't judge! But if you do want to go homemade, the frosting recipe here is one of the best cream cheese frostings I've tried!
The original recipe, which I modified and cut in half (hence the 1 1/2 eggs :), is from: https://sallysbakingaddiction.com/hummingbird-cake/comment-page-8/
The recipe for the cake and the frosting is here, and pictures of the process are below:
Cake Ingredients:
3/4 cup chopped pecans (plus more for decorating, if desired) (88 g)
1 1/2 cup all purpose flour (235 g)
1/2 tsp. baking soda (2 g)
3/4 tsp. cinnamon (1.5 g)
1/4 tsp. all spice (0.5 g)
1/4 tsp. table salt (1.5 g)
1 cup mashed or diced ripe or overripe banana (about 2 bananas) (235 g)
4 oz. (~2/3 cup) crushed pineapple (113 g)
1 1/2 large egg (or two medium eggs) (75-100 g)
1/2 cup brown sugar, packed (105 g)
1/4 cup + 2 Tbsp. white sugar (77 g)
1/3 cup vegetable or canola oil (70 g)
1 tsp. vanilla extract (4 g)
Cake Directions:
Position your oven racks to the center and second highest rack positions. Preheat the oven to 300°F.
Add your chopped pecans (and extra pecans if using) to a baking tray. Once heated, toast for 8 minutes, or less time if your oven runs hot.
Remove the pecans and set aside. Increase the oven temperature to 350°F.
Line 16 cupcake wells with paper, or prepare a 9x13 inch cake pan (or two small round 8" cake pans) with oil/butter and parchment paper.
In a medium bowl add the flour, baking soda, cinnamon, all spice, and salt. Whisk together. Set aside.
In a large bowl, add the banana, pineapple, egg(s), oil, brown sugar, white sugar, and vanilla. Whisk to combine.
Add the dry ingredients to the wet ingredients and fold together until all the flour is hydrated. Then fold in the pecans just until combined.
Scoop the batter evenly into the cupcake pan or cake pan(s).
Bake cupcakes (one on each oven rack) for 16-18 minutes, rotating the top pan to the bottom rack and vice versa halfway through baking. They are done baking when a toothpick inserted in the center comes out clean. The cakes may take slightly longer to bake.
Remove onto a wire rack and let cool to room temperature before frosting!
After frosting you can eat these immediately, or store covered in the refrigerator up to 4 days. This recipe tends to taste better the following days after baking! They're even great eaten cold straight from the fridge :D
Makes 16 cupcakes or one cake.
Frosting Ingredients:
1 8 oz. block of regular cream cheese, at room temperature (225 g)
6 Tbsp. unsalted butter, at room temperature (87 g)
2 1/2 cups powdered sugar (330 g)
1/2 Tbsp. milk
1 tsp. vanilla extract
pinch of salt
Frosting Directions:
Whip or cream the butter until it's very soft and creamy, like mayonnaise, about 3-8 minutes. Incorporate as much air as possible. Note: You want to do this before adding the cream cheese because overwhipping the cream cheese makes the frosting grainy.
Mix in softened cream cheese until combined, about 1-2 minutes. Don't overmix. Scrape down the sides of the bowl.
Add the powdered sugar, milk, vanilla, and a pinch of salt. First mix in on low speed, then switch to medium speed for 1-4 minutes, or until the frosting is creamy and smooth. Scrape down the sides of the bowl as necessary.
Use immediately, or cover and chill in the refrigerator until ready to frost the cake. I chilled mine for about 1 hour.
Makes about 3-4 cups of frosting. You can store leftovers in the refrigerator up to 4 days, or freeze up to one month. To use frozen frosting, unthaw in the refrigerator and whip it again until light and creamy.
Now you can see how I made them:
The ingredients I used for the cakes.
My store only had pineapple slices. So I chopped them up.
After chopping them finely and mixing with a little of the pineapple juice. If you bought crushed pineapple don't worry about this step!
Before toasting the pecans (the whole pecans were used for decorating and snacking :)
After toasting the pecans.
Line your cupcake pans or prepare your cake pan(s).
Before whisking together the flour, baking soda, spices, and salt.
After whisking together. Now set it aside.
In another bowl, add the sugars, eggs, oil, vanilla, pineapple, and mashed banana.
And whisk together.
Then add the dry ingredients into the wet ingredients.
And mix until just combined.
Add the pecans.
Fold them in and the batter is ready!
Before baking.
After baking! I baked both pans on the same rack and some got a little dark on the bottom, so I recommend putting them on separate racks and rotating halfway.
Right after baking move to a wire rack to cool completely.
Now to make the frosting!
The ingredients I used for the frosting (plus salt).
Before whipping the butter.
After whipping the butter, and then adding the cream cheese until mixed in. Don't overmix the cream cheese or the frosting will be grainy!
Then add the powdered sugar, vanilla, salt, and milk.
And mix together and whip until creamy and smooth.
I covered and chilled my frosting for about 1 hour before decorating, but you may not need to do this unless you're using piping bags.
Then decorate!
I went a little crazy on the decoration but it turned out so beautiful and delicious!
Gorgeous!
The flower ones!
The toasted pecans dipped in cream cheese frosting is a deliciously amazing combo!
After cutting into, soft and fluffy in the middle, with delicious bits of pecans and pineapple, a perfect texture!
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