It was our monthly department meeting at work, and I was on the lookout for something “springy” to make. I usually do a lemon concoction, but last month I made lemon bars and didn’t want to do a repeat. So, I went to Pinterest to get some inspiration. After searching a few minutes I was inspired – Hummingbird Cupcakes! This tasty treat combines bananas and pineapple in the batter and is topped with a cream cheese frosting, pecans, and coconut. It’s pretty much spring in your mouth!
I decided on Paula Deen’s Hummingbird Cupcake recipe because she is the most Southern chef I can think of! The only change I made to the recipe was using pecans instead of macadamia nuts which she suggested – which seemed like an odd choice to me. Pecans are much more Southern!
This dessert was amazing! The cake itself was so moist (I know, that word is disgusting!!) and the buttermilk along with the fruit was perfection. The frosting was not too sweet and the pecans and coconut gave the whole thing some fun texture.
Overall, I loved this recipe! Yet, another cupcake to add to my repertoire!