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

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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.

Classic Hummingbird Cupcakes

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

Place the banana, pineapple, vanilla, sugar, coconut, oil, eggs and salt in a bowl and whisk to combine.

Sift the flour, baking powder and cinnamon over the wet ingredients and mix together.

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.

Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.

Once preheated, place in the oven and cook for 35 minutes.

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.

Stand in the pan for 5 minutes, then transfer to a wire rack to cool.

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.

Spread the cupcakes with frosting and top with coconut and lime zest.