› Hummingbird Cupcakes

Hummingbird Cupcakes

In keeping with most of my cupcake recipes, the recipe for Hummingbird Cupcakes is easy to follow, and best of all it doesn't even require an electric mixer.

I love the texture and flavor that the combination of pineapple and bananas give.

This recipe is suitable to make cupcakes or one, large hummingbird cake. Whichever way I decide to bake them, the flavors are great and the hummingbird combination has become a real favorite in my family.






Prep Time

Cooking Time

Servings

Difficulty

15 minutes

25 minutes

18

Medium

Ingredients:

  • 3 cups all-purpose (plain) flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 tsp vanilla
  • 8oz (250g)can crushed pineapple, with liquid
  • 2 mashed bananas
  • 1 cup coarsely chopped pecans

Preparation:

  • Preheat oven to 350F (180C).
  • Mix flour, sugar, baking soda, cinnamon, salt with a whisk in a good sized bowl.
  • Beat eggs.
  • Add oil and vanilla to beaten eggs and mix until somewhat combined.
  • Add egg/oil/vanilla mixture to flour/sugar/baking soda/cinnamon/salt mixture.
  • Mix together pineapple, bananas, pecans until combined.
  • Add to the rest of ingredients and stir to combine.
  • Bake for approx 25 minutes until golden and a cake tester inserted in the center of a hummingbird cupcake comes out clean.


› Hummingbird Cupcakes


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