Hummingbird cupcakes are a cross between banana cupcakes and pineapple cupcakes with a heavy dose of pecans mixed in. They are wonderful with a swirl of cream cheese frosting!
In a medium-size mixing bowl, mix butter, brown sugar, and white sugar until light and fluffy.
Mix in eggs.
Mix in sour cream, flour, baking soda, and allspice until just combined.
Mix in vanilla and mashed bananas until just combined.
Mix in pineapple.
Gently fold in pecans.
Divide batter evenly between cupcake liners - filling almost all the way to the top of the liners. Bake for 20 minutes or until the cupcakes bounce back when lightly touched.
Place on a cooling rack to cool completely.
Cream Cheese Frosting and Topping Instructions
In a medium-sized mixing bowl, mix the cream cheese and butter until light and fluffy.
Mix in the vanilla.
Mix in the powdered sugar a little bit at a time until fully combined.
Spread or pipe onto cooled cupcakes.
Dip in or sprinkle with chopped pecans and top with a piece of pineapple.