Straight from the South comes a hummingbird cupcake, which is a spiced cupcake with banana, coconut, pecans, and crushed pineapple, topped with a maple and cream cheese frosting and a praline topper.



Original recipe yields 30 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin tin cups with paper liners.

  • Cream 2 cups sugar, 1 cup butter, eggs, and vanilla extract together in a bowl. Combine mashed bananas and pineapple in a separate bowl. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.

  • Add flour mixture and banana mixture to the bowl with the butter mixture in alternating additions, mixing well after each. Stir in coconut and pecans. Fill lined muffin tin cups 2/3 full with batter.

  • Bake in the preheated oven until a cupcake top bounces back when pressed, 25 to 30 minutes. Cool completely on a wire rack.

  • Heat 1 1/2 cups white sugar, dark brown sugar, milk, corn syrup, 2 tablespoons butter, and salt in a heavy saucepan over medium heat to a soft-ball candy thermometer reading of 235 degrees F (112 degrees C). Remove from heat and add vanilla extract. Scoop caramel mixture onto a sheet of waxed paper while still warm. Add pecans while still warm and allow praline topping to cool before handling further.

  • Combine cream cheese, 1 cup butter, and maple syrup together in a bowl, scraping the sides down with a spatula. Add confectioners' sugar slowly until frosting is well mixed.

  • Add frosting to the tops of the cooled cupcakes and top with praline topping.

Nutrition Facts

547 calories; 21.3 g total fat; 56 mg cholesterol; 220 mg sodium. 87.8 g carbohydrates; 4.4 g protein; Full Nutrition