First of all, don't worry. There aren't actually any hummingbirds in these cupcakes. I'm honestly not sure how these cupcakes got their name. It might be because they are full of fruit and other sweet ingredients that hummingbirds like to eat. Regardless of why they're named what they are, these hummingbird cupcakes are to die for.
My mom and I have been making this recipe for years ever since we first tried hummingbird cupcakes at our favorite restaurant Marie Catrib's. We fell in love with these cupcakes, so we looked up a recipe for them as soon as we got home. We've adapted the first recipe we made over the years into the recipe you see here today.
These vegan, tropical cupcakes are fresh and full of healthy ingredients, such as walnuts, bananas, and crushed pineapple. However, they don't taste healthy. They taste sweet, cinnamon-y, and overall like an even better version of banana bread. So, if you have a sweet tooth and love bananas like me, you will love these cupcakes.
This recipe can also be made into a 2 layer 8 inch cake. Just fill a cake pan with the batter and bake for 45 to 50 minutes.
- Prep Time:20 mins
- Cook Time:24 mins
- Total Time:44 mins
- 1 cup walnuts
- 3 tablespoons flaxseed meal
- 9 tablespoons warm water
- 3 ripe bananas
- 8 oz can crushed pineapple
- 3/4 cup canola oil
- 2 teaspoons vanilla
- 1 cup whole wheat flour
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
Preheat the oven to 350°F. Place the walnuts on an oiled baking sheet and bake in the oven for 10 minutes, or until they’re browned. Let cool.
Make 3 flax “eggs” by combining the 3 tablespoons of flaxseed meal with 9 tablespoons of warm water in a medium-sized bowl. Mix together, cover, and refrigerate for 15 minutes so the “eggs” gel.
Mix together the bananas in a large mixing bowl or stand mixer until they form a smooth paste.
Add in the pineapple, oil, vanilla, flax “eggs,” and walnuts to the banana mixture. Mix until combined.
Add in the flour, sugar, baking soda, salt, and cinnamon to the banana mixture. Mix on low until everything is fully combined, for about a minute.
Put cupcake liners in a cupcake tin. Pour batter into each cup until the cup is about 3/4 full.
Bake the cupcakes for 22-24 minutes, or until they’ve risen and are light brown and fluffy.
Vegan Cream Cheese Frosting
- Prep Time:10 mins
- Cook Time:0
- Total Time:10 mins
- 2 tablespoons vegan butter
- 8 oz vegan cream cheese
- 2 teaspoons vanilla
- 1 3/4 cups powdered sugar
Combine the vegan butter, vegan cream cheese, and vanilla in a stand mixer (or in a hand mixer), and beat for about 2 minutes until smooth. Then add in the powdered sugar 1/2 cup at a time. Mix after each 1/2 cup is added. Whip into a light, spreadable frosting after all the sugar is added, which may take a few minutes. Frost the cupcakes, and top with shredded coconut if desired.
These hummingbird cupcakes destroy the stereotype that vegan desserts are gross. They're a perfect spring dessert, and they'd make a wonderful Easter dessert.