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4 from 1 vote

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: British
Keyword: hummingbird cake, hummingbird cupcakes, upside down cake
Servings: 12 Hummingbird Upside-Down Cupcakes
Calories: 195kcal

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 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

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: 195kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 90mg | Potassium: 109mg | Sugar: 17g | Vitamin A: 6.1% | Vitamin C: 1.3% | Calcium: 4.6% | Iron: 3.4%