the Breville Test Kitchen

Classic Hummingbird Cupcakes

Name: Classic Hummingbird Cupcakes
Cook time: 1500 s
Total time: 9000 s
Yield: Makes 12
Ingredients: 200 g mashed overripe banana; 1 x 432 g can crushed pineapple in juice - well drained; 1 tsp vanilla extract; 1 cup (200 g) turbinado raw sugar; ½ cup (40 g) unsweetened shredded coconut - plus extra for garnish; ¾ cup (180 ml) vegetable oil; 2 large eggs; ¼ tsp kosher salt; 1½ cups (225 g) all-purpose flour; 2 tsp baking powder; 1 tsp ground cinnamon; 115 g unsalted butter - chopped, at room temperature; 1¾ cups (245 g) powdered sugar; 125 g cream cheese - chopped, at room temperature; 1 tsp finely grated lime zest - plus extra for garnish; 1 tsp fresh lime juice

These sweet little cupcakes are a take on an American favorite. Originally from Jamaica, the recipe for the hummingbird cake landed in America in a press kit in a bid to attract more tourists. Banana, pineapple and coconut are the hallmark ingredients, finished off with a silky cream cheese frosting.

the Smart Oven™ Air Fryer Pro

+2 more appliances

Shop

2 hrs 30 mins total time

25 mins active time

Easy

Makes 12

Ingredients

Measurements:

200 g mashed overripe banana
1 x 432 g can crushed pineapple in juice
well drained
1 tsp vanilla extract
1 cup (200 g) turbinado raw sugar
½ cup (40 g) unsweetened shredded coconut
plus extra for garnish
¾ cup (180 ml) vegetable oil
2 large eggs
¼ tsp kosher salt
1½ cups (225 g) all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon

For the frosting

115 g unsalted butter
chopped, at room temperature
1¾ cups (245 g) powdered sugar
125 g cream cheese
chopped, at room temperature
1 tsp finely grated lime zest
plus extra for garnish
1 tsp fresh lime juice

Instructions

1
Place the banana, pineapple, vanilla, sugar, coconut, oil, eggs and salt in a bowl and whisk to combine.
2
Sift the flour, baking powder and cinnamon over the wet ingredients and mix together.
3
Insert the wire rack into position 6. Set the oven to Bake, Convection, 165°C, for 35 minutes and press Start to preheat. Meanwhile, continue to the next step.
4
Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.
5
Once preheated, place in the oven and cook for 35 minutes.
6
The cupcakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
7
Stand in the pan for 5 minutes, then transfer to a wire rack to cool.
8
Beat the butter and sugar until light and fluffy. Add the cream cheese and continue beating until fluffy. Add the lime zest and juice and beat to combine.
9
Spread the cupcakes with frosting and top with coconut and lime zest.