Spring has arrived in New York City! The sun is shining, the birds are chirping and I’m baking away. To celebrate the season, I made miniature hummingbird cupcakes. These bite-sized treats are cute and tiny, just like the hummingbird!
My first encounter with the hummingbird cake was a year and a half ago when I made the cake for my dad’s birthday. The recipe was first published in Southern Living in the 1970s and has become one of the magazine’s most sought after recipes, with good reason. The cake is darn good!
Made with crushed pineapple, banana and pecans, hummingbird cupcakes are moist, flavorful and one-of-a-kind. The batter uses cinnamon, which gives the cupcakes a spice cake quality. I dusted extra on top of the homemade cream cheese frosting, which is garnished with pecan halves.
With all those healthy ingredients, hummingbird cupcakes could almost pass as healthy, right? I mean they are bite-sized… and have fruit. I think I’ve made my point. Enjoy!