Tuesday, March 22, 2011

Hummingbird Cupcakes (Snacking Cake) from The Cake Keeper

For Cake Batter:
 1-1/2 cups all purpose flour
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup pecan halves, toasted and finely chopped
1/2 cup sour cream
2 eggs
6 tablespoon vegetable cooking oil
1 medium banana
1 cup crushed pineapple, drained

For topping:
50gm cream cheese
50gm butter
50gm brown sugar
 Stir chopped nuts in together with all dry ingredients,
 stir in eggs, sour cream and oil, 
 add crushed pineapples and mashed banana, blend well but a few lumps are fine.
 Bake in 350C oven for 25mins (for cupcakes) 35 mins for other pans
 cupcakes will be very moist hot out of oven, 
but texture improves after cooling down 10mins in pan and later on rack

 Pipe topping on just before serving
Yumms! Very Happy With My First Hummingbird Cupcake!
(ps: I did not use the whipping cream as per 1st picture!)


  1. I love hummingbird cake and this one looks like a winner. I'll have to try this recipe- thanks for sharing :-)

  2. Hi Monica!

    Thanks for visiting!

  3. Delicious cupcakes and a great take on snacking cake...who needs whipped cream with these anyway?

  4. Hi Elle,

    They received great reviews! especially with cream cheese topping.

    Made 2nds!

  5. I had better not let my mother see this or else she'll have me making these cupcakes. Boy I can almost taste them!

  6. Hi Libby!

    Oh boy, I love love this version of the hummingbird cake!