Hummingbird cakes, with their alluring blend of pineapple, banana, and pecan, are a Southern staple – right alongside pineapple upside-down cakes. These hummingbird upside-down cupcakes take the best elements of each and marry them to create a new dessert that still feels like home. Rather than standing alone (as in the traditional pineapple upside-down cupcake), the pineapple in these cupcakes is joined by the hummingbird cake’s banana and pecan. The cupcake itself is a basic brown sugar spice cake with an added touch of cardamom – a nod to a classic spice found in hummingbird cakes.
Yield: 12 Hummingbird Upside-Down Cupcakes
Note: This recipe must be prepared using silicone cupcake liners.
½ of a large banana, cut into 12 thin slices
3 ounces finely chopped pineapple
12 pecans, roughly chopped
1/3 cup brown sugar
¼ cup unsalted butter, melted
½ cup brown sugar
¼ cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/3 cup full-fat sour cream
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground cardamom
1/3 cup whole milk
Place a banana slice in the center of the bottom of each silicone cupcake liner.
Surround each banana with chopped pineapple and pecans, distributing the pineapple and pecans evenly between the 12 liners.
Top the fruit and nuts with brown sugar, evenly distributing the brown sugar between the 12 liners. Top the brown sugar with melted butter, evenly distributing the butter between the 12 liners.
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix brown sugar and butter until fully combined.
Mix in egg until fully combined.
Mix in vanilla and sour cream until fully combined.
In a separate small mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom.
Add dry ingredients to the butter/sugar mixture in three additions, mixing after each addition until just combined.
Mix in milk until just combined.
Divide the cupcake batter evenly between the prepared liners.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Cool to room temperature.
Remove cupcakes from liners and turn upside-down prior to serving.
Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at www.cupcakeproject.com.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm