Hummingbird Cake features the fruity flavors of banana, pineapple and coconut. It’s traditionally served as a layer cake but cupcakes are much easier to transport to a cookout!
Hummingbird cake is relatively new in the cake pantheon, making its first appearance in the February 1978 issue of Southern Living magazine. This particular version comes from Taste of Home. I’ve been curious about hummingbird cake for awhile. It seems to be a springtime favorite for food bloggers but I’d put off making it mostly because I didn’t want to fuss with frosting. Previous attempts worked out, but were more suited for sheet cakes.
That changed after I made Pretzel Salad at my son’s request. It occurred to me that the cream cheese filling would make a great frosting. This recipe from Chow is very similar to the filling while promising a little more stability. It turns out that it held its shape fairly well, but wilted in the afternoon heat.
I’m more of a muffin person, so you can guess what happened when I filled my cupcake wrappers as if they were muffins! My cupcakes had love handles! Fortunately I have a set of biscuit cutters and used them to cut off the excess. Nobody complained about eating the crumbs… but now that I mention it, hummingbird cake would make great hummingbird muffins, loaf or sheet cake if you’d rather go in a different direction.
Since they were intended for a cookout, I filled two mini muffin pans with batter as well as a six hole standard sized cupcake pan. The smaller bites were well received at the cookout where there was plenty of good things to eat. A couple bites were perfect and left room for other yummies.
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 cups mashed bananas (about 3)
- ½ cup crushed pineapple
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup coconut flakes
- 1 cup chopped walnuts
- 8 oz cream cheese
- ½ cup 10x sugar
- 1 teaspoon vanilla
- 2 cups whipping cream
- Preheat oven to 350 and line cupcake pans with paper.
- Measure all the dry ingredients into a bowl.
- Mash the bananas and pineapple with a potato masher in another bowl.
- In your largest bowl, cream butter and sugar with a mixer.
- Beat in eggs and vanilla, then stir in the bananas and pineapple.
- Combine the dry ingredients with the wet.
- Fold in the coconut and walnuts
- Transfer to cupcake pans; fill them between ½ and ¾ full.
- Bake 20 - 25 minutes
- Cool a few minutes in the pan, then remove to a rack to cool completely before icing
- Whip the cream in one bowl.
- Mix the cream cheese, sugar and vanilla in another bowl.
- Fold in the whipped cream.
- Transfer to icing bag with a star tip.
- Ice the cup cakes, keep cool.
There was plenty of frosting for all the cupcakes. As a novice cake decorator I found the soft frosting was easy to pipe, but it would also be very spreadable if used on a layer or sheet cake.
If you’ve never tried hummingbird cake you’re in for a treat!