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A bouquet of flowers is a thoughtful gift, but you know what’s even better? A batch of cupcakes. These hummingbird cupcakes with pineapple “flowers” and rich cream cheese frosting offer the best of both worlds (and would make a tasty Mother’s Day treat, just saying).
A light history lesson: Hummingbird cake—a lightly spiced banana-pineapple delight—is considered a Southern classic, and the original recipe (published in Southern Living in 1978) credits Mrs. L.H. Wiggins of Greensboro, North Carolina as creator. But we did a little internet digging and found it’s actually a version of the Jamaican “Doctor Bird Cake” (named after the island’s national bird) introduced to the U.S. sometime in the ’60s.
The key to these cupcakes’ sweetness and moist texture is the inclusion of canned crushed pineapple and ultra-ripe bananas—seriously, the longer they’ve been sitting on your counter, the better. If you don’t have a bunch of almost-rotten bananas at the ready, you can bring out their natural sweetness by roasting them in a 300°F oven for about 15 minutes.
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