My hummingbird cupcakes with pineapple almond butter cream cheese frosting are among my favorite cupcakes. But, not everyone has almond flour, walnut oil, and golden syrup lying around (some of the key ingredients in that cupcake recipe). This hummingbird upside-down cupcake recipe presents a simpler alternative with the same show-stopper flavor combination of pineapple, pecan, and banana.
These hummingbird upside-down cupcakes take the best elements of hummingbird cupcakes and pineapple-upside down cake and marry them to create a new dessert that still feels like home. Rather than standing alone (as in the traditional pineapple upside-down cupcake), the pineapple in these cupcakes is joined by the hummingbird cake’s banana and pecan. The cupcake itself is a basic brown sugar spice cake with an added touch of cardamom – a nod to a classic spice found in hummingbird cakes.
To get the recipe, head to Paula Deen’s website (I’m a regular guest contributor there).