Hummingbird Swirl Cupcakes with Cream Cheese Frosting

25 Apr

Hummingbird Swirl cupcakes – a yellow cupcake batter with bananas, pecans, crushed pineapple, and a hint of cinnamon, topped with cream cheese frosting.

I made these cupcakes two days ago and never got the chance to make the frosting til today, which by the way, making the cupcakes in two parts totally beats making everything on the same day. And even though I refrigerated the cupcakes, it still retained the moistness. Just make sure to take it out of the fridge 1/2 to 1 hour before serving.

I also toasted some shredded coconut and topped it on the cupcake with some Cadbury Mini Eggs to make Easter-themed cupcakes.

Hummingbird Swirl Cupcake Recipe

adapted from the Cupcake Deck


1 and 1/4 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 large egg yolk

1 cup sugar

1/2 cup canola or corn oil

1 teaspoon vanilla extract

1/2 cup sour cream

3/4 teaspoon ground cinnamon

1/2 cup mashed banana (1 banana)

1/2 cup canned crushed pineapple in its own juice, drained

1/2 cup (2 ounces) pecans, finely chopped


1. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

2. In a large bowl, using an electric mixer on medium spped, beat the egg, egg yolk, and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.

3. Add the cinnamon, mashed banana, pineapple, and pecans and blend into the batter. Fill each paper liner with about 1/3 cup of batter, to about 1/4 inch below the top of the liner.

4. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

Cream Cheese Frosting


1/2 cup (1 stick) unsalted butter, at room temperature

6 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

3 cups powdered sugar


1. In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium spped for 1 minute to lighten the frosting further.

2. Spoon the frosting into a large pastry bag fitted with a large star tip. Beginning at the edge of each cupcake, pipe swirls of frosting to cover the top of each.

Toasted Coconut

Take 1/2 to 1 cup of shredded coconut and pan fry over medium heat for a few minutes until it turns crispy and golden brown.  Set aside and cool.

Then, sprinkle toasted coconut on the frosted cupcakes and place mini eggs on top.


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