Hummingbird Upside-Down Cupcakes | Cupcake Project

Hummingbird Upside-Down Cupcakes

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).

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4 Responses to Hummingbird Upside-Down Cupcakes

  1. Rebecca March 15, 2013 at 3:17 am #

    Oh these look just so delicous! I need to make them soon as well 😉

  2. Holiday Baker Man March 15, 2013 at 12:07 pm #

    So inventive!

  3. Anonymous March 15, 2013 at 1:20 pm #

    What is the difference between silicon and paper liners? I cant seem to find the silicon liners anywhere.

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