A Spiced Cake filled with the flavors of Banana, Pineapple, Coconut and Pecans… The “Cake that doesn’t Last”! A Southern Classic, and it’s Hummingbird Cupcakes…!!
Pro tip: Use overripe banana and pineapple (with juices) for more flavor!!!
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A Spiced Cake filled with the flavors of Banana, Pineapple, Coconut and Pecans… The “Cake that doesn’t Last”! A Southern Classic, and it’s a Hummingbird Cupcakes...!!
- 1½ cup flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp all spice
- ½ cup unsalted butter (at room temperature)
- 2 eggs (at room temperature)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp vanilla extract
- ½ cup canned crushed pineapple along with juices
- 2 bananas (mashed)
- ½ cup shredded sweetened coconut
- ½ cup pecans/walnuts (toasted & chopped)
- 1 package 8oz. cream cheese (softened)
- 5 tbsp butter (at room temperature)
- 2-3 cups powdered sugar
- 1 tbsp milk (optional)
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Preheat oven to 350 degrees Line a muffin tin with cupcake liners.
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Spread pecans onto a separate baking pan and toast in the oven for 4 - 5 minutes. Remove from the oven and transfer to a cutting board. Chop them into fine pieces. Keep aside.
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Prepare dry ingredients by sifting flour, baking powder, baking salt, salt, ground cinnamon and all spice in a large bowl. Keep aside.
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In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add the granulated sugar, brown sugar and beat until combined.
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Beat in the eggs one at a time, followed by adding vanilla extract.
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Add the dry ingredients in two batches and beat until they combine well.
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In the meantime, mix mashed bananas, pineapple and shredded coconut in a small bowl. Whisk well to mix properly.
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Add this mix to the flour mix and beat in low speed to combine well. Remove the paddle attachment and add chopped pecans and fold well by using a spatula. The batter will be thick.
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Spoon the batter into the cupcake liners, filling them a little over half way full.
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1Bake in the oven for 22-25 minutes until a toothpick inserted in the center comes out clean and the crust turns golden brown.
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In a large mixing bowl, beat butter and cream cheese until fluffy. Slowly add powdered sugar and beat until smooth. Transfer to a piping bag and refrigerate it for
15 minutes. Remove from the refrigerator and decorate as desired.