Cupcake Show #1: Hummingbird Cupcakes

These delicious little cupcakes will delight the hummingbird in us all!

-Recipe -


● 1/2 cup butter 

● 1-1/2 c. sugar 

● 2 bananas 

● 2 eggs 

● 1 t. vanilla 

● 1-1/2 cups flour 

● 1 t. baking soda 

● 1/2 t. cinnamon 

● 1/2 c. sour cream, non-fat 

● 1/2 c. chopped pecans, toasted 

● 1/2 cup crushed pineapple, drained 


Cream Cheese Frosting: 

● 8 oz. cream cheese 

● 4 T. butter 

● 2 cups powdered sugar 

● 1 t. vanilla 

● 1/2 cup chopped pecans, toasted


Preheat oven to 350 degrees. 

Prepare muffin pan by lining with paper cups, then lightly spraying with baking spray. 

1. Toast pecans (for both cupcakes & frosting) in dry pan over medium heat for 7 minutes, until nuts are fragrant and browned. Remove from heat and set aside to cool. 

2. In mixer, cream butter and sugar. Add bananas, eggs and vanilla. 

3. In separate bowl, mix flour, baking soda and cinnamon together. Add to butter and sugar mixture in mixer. Add sour cream, ½ c. pecans and pineapple. Mix until just combined. 

4. Fill cupcake wells with batter. Bake in oven for 20 minutes. Cool cupcakes in pan for 5 minutes, on a rack. Then remove cakes from pan and let cool completely on rack. 

5. Make Frosting: Cream cream cheese and butter. Add powdered sugar, vanilla and pecans. Mix well. 

6. Frost cupcakes. Top with a hummingbird flower (fuschia, primrose, geranium, nasturtium). Serve immediately or store in refrigerator. 

Makes 16 cupcakes. 


Hummingbird Cupcake Recipe pdf