Hummingbird Cupcakes are sort of like carrot cupcakes, only without the carrots. Instead, they are flavored with crushed pineapple, mashed bananas, chopped pecans and vanilla, as well as ground ginger, ground cinnamon and nutmeg. The most unusual thing about these cupcakes, besides the fact that they contain both pineapple and bananas, are the multiple types of flour that go into the batter. The frosting is a light blend of cream cheese, sugar and vanilla extract. Top with a halved pecan and enjoy!
Source Skinny Taste
Hummingbird cupcakes are a delightful southern recipe that includes ripe mashed bananas, roasted walnuts or pecans, and crushed pineapple. This dessert is full of texture, flavor, and robust flavor. These are wonderful as a pot luck, meal, or buffet dessert or even as a snack or with tea in the afternoon. Topped with a sweet cream cheese frosting, these are a rich and delightful dessert. Try one at your next gathering and you will find they are a hit with all ages of dessert lovers.
Source Eclectic Recipes
Hummingbird cupcakes topped with cream cheese butter cream, flaked coconut and malted mini eggs are so different to look at and delicious to eat. These cupcakes are made with a mixture of butter, sugar, egg, baking soda, flour, cinnamon and salt. Add to this a combination of walnuts, banana, coconut and pineapple. When baked, arrange a frosting of the cream cheese butter cream and flaked coconut and lay on about 3 mini chocolate eggs for the final touch.
Source Tide and Thyme
Don’t worry – the name of these cupcakes comes from the dried pineapple flowers that decorate them – NOT because they contain hummingbird! In fact the batter on these treats is made from a combination of cinnamon, flour, salt, butter, eggs, walnuts, crushed pineapple, banana and coconut, along with a few other, more standard things. After baking, cover them in a traditional homemade cream cheese frosting, before placing the dried pineapple flowers on top for a beautiful and tasty combination!
Source Martha Stewart
Via Dessert For Two
via and recipe available at ambrosia
via and recipe available at Cupcake Project
via Nikki G of Pennies on a Platter