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Hummingbird Upside-Down Cupcakes
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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
British
Servings:
12
Hummingbird Upside-Down Cupcakes
Calories:
195
kcal
Author:
Stefani
Ingredients
Topping Ingredients
½
of a large banana
cut into 12 thin slices
3
ounces
finely chopped pineapple
12
pecans
roughly chopped
1/3
cup
brown sugar
¼
cup
unsalted butter
melted
Cupcake Ingredients
½
cup
brown sugar
¼
cup
unsalted butter
room temperature
1
large egg
1
teaspoon
vanilla extract
1/3
cup
full-fat sour cream
¾
cup
all-purpose flour
¾
teaspoon
baking powder
¼
teaspoon
baking soda
¼
teaspoon
salt
½
teaspoon
cinnamon
¼
teaspoon
ground cardamom
1/3
cup
whole milk
US Customary
-
Metric
Instructions
Topping Instructions
Place a banana slice in the center of the bottom of each silicone cupcake liner.
Surround each banana with chopped pineapple and pecans, distributing the pineapple and pecans evenly between the 12 liners.
Top the fruit and nuts with brown sugar, evenly distributing the brown sugar between the 12 liners.
Top the brown sugar with melted butter, evenly distributing the butter between the 12 liners.
Set aside.
Cupcake Instructions
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix brown sugar and butter until fully combined.
Mix in egg until fully combined.
Mix in vanilla and sour cream until fully combined.
In a separate small mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom.
Add dry ingredients to the butter/sugar mixture in three additions, mixing after each addition until just combined.
Mix in milk until just combined.
Divide the cupcake batter evenly between the prepared liners.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Cool to room temperature.
Remove cupcakes from liners and turn upside-down prior to serving.
Notes
This recipe must be prepared using silicone cupcake liners.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
24
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
37
mg
|
Sodium:
90
mg
|
Potassium:
109
mg
|
Sugar:
17
g
|
Vitamin A:
305
IU
|
Vitamin C:
1.1
mg
|
Calcium:
46
mg
|
Iron:
0.6
mg