I have never had a opportunity to sample Hummingbird Cake, but whenever I would run across a recipe, I would think about how wonderful it sounded. I mean, what’s not to love . . . a cake with bananas and pineapple, maybe a little coconut and nuts, and topped with a cream cheese frosting. Oh my, oh my!
I had kind of forgotten about it, until my friend Michelle over at A Latte Food shared her recipe for Hummingbird Bread awhile back and I’ve had it on my mind ever since. She always bakes up some amazing confections!
But I am more into semi-homemade baking, so when I did a quick online search, I found a Martha White recipe for Hummingbird cupcakes that I could make a few tweaks to, inspired by Michelle’s recipe, and bake up a tasty treat with all of the flavors, but with less work.
I wasn’t disappointed!
I always thought the banana nut muffin mixes had walnuts, but after looking at the Martha White package, there is a mixture of several kinds of nuts, including walnuts and pecans. So if you want to add a few chopped nuts to the top, use whatever you like and have on hand.
I used a 1/2 tub of Cream cheese frosting, instead of making the frosting from scratch, because I didn’t have any powdered sugar. The frosting recipe below looks super easy to make, though!
However, as much as I love cream cheese frosting, these would be just as delicious without frosting and served as muffins.
I was going to add an Amazon link to the muffin mixes, to make it easier for you to find since we’re all self-isolating, but oh my gosh! The cheapest ones were $9.97. The sellers claimed they weren’t price-gouging, but when you can buy them anywhere else for around $1.25, something doesn’t sound right. These cupcakes are good, but I don’t think I’d spend over $25 dollars to make a dozen cupcakes, by the time you add in all of the other ingredients.
Semi-Homemade Hummingbird Cupcakes
Prep 10 minutes Bake 20 – 22 minutes Makes 12 cupcakes
- Non-Stick Cooking Spray
- 2 (7.6 oz.) packages Martha White Banana Nut muffin mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup milk
- 1 (8 oz.) can crushed pineapple, undrained
- 1/2 cup mashed ripe banana (1 large banana)
- Optional: 1/2 cup shredded coconut
Homemade Frosting Ingredients
- 6 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 1/2 cups sifted powdered sugar
- Optional: chopped nuts to garnish top of cupckaes
- Preheat oven to 425ºF/220°C. Spray 12 medium muffins cups with no-stick cooking spray.
- In a medium bowl, mix together muffin mix, cinnamon, nutmeg, milk and pineapple just until blended.
- Stir in mashed bananas and optional coconut.
- Fill muffins cups just below full.
- Bake for 20 – 22 minutes or until golden brown. Cool in pan 3 to 4 minutes, and then remove from pan and cool completely before frosting.
For Homemade Frosting:
- In a large bowl (whip together on medium speed) the softened cream cheese, and butter, plus the vanilla until smooth.
- Slowly mix in powdered sugar until blended.
- Spread on cooled cupcakes.
- Sprinkle optional chopped nuts on top.