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Hummingbird Cupcakes

By Paula Deen


Difficulty: Medium

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 25


  • 1/2 large cut into 12 thin slices banana
  • 3 oz finely chopped pineapple
  • 12 roughly chopped pecans
  • 1/3 cup plus 1/2 cup, divided brown sugar
  • 1/4 cup melted, plus 1/4 cup unsalted butter at room temperature unsalted butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream
  • 3/4 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/3 cup whole milk


Note: This recipe must be prepared using silicone cupcake liners.

Topping Directions:

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 1/3 cup brown sugar, evenly distributing the brown sugar between the 12 liners. Top the brown sugar with 1/4 cup melted butter, evenly distributing the butter between the 12 liners.

Set aside.

Cupcake Directions:

Preheat oven to 350 °F.

In a medium-sized mixing bowl, mix 1/2 cup brown sugar and 1/4 cup 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.