These are baked with the same batter from my Hummingbird Coffee cake (see the link to the delicious recipe below), so they’re super moist and full of comforting flavors from the banana, cinnamon, and pecans. What goes best with Hummingbird Cake? Cream cheese frosting of course, and I spiked it with cinnamon. I made a sweet little pool of salted caramel in the frosting. See the little candied pecans swimming in that luscious pool of salted caramel? You know you wish you were that pecan. I certainly do.
Looking for more hummingbird? Try this recipe for a hummingbird coffee cake.
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Southern Hummingbird Cakes with Salted Caramel
- Total Time: 55 minutes
- Yield: 12 servings
Description
The banana-pineapple spice cake with southern charm is topped with smooth cream cheese frosting, candied pecans, and drizzled with buttery salted caramel. Cupcakes adapted from Southern Living and pecans from Natasha’s Kitchen.
Ingredients
Cupcakes
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) sugar
- 1/2 tsp ground cinnamon
- 2 large eggs, beaten
- 1/2 cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 1 (8-oz) (225 g) can crushed pineapple, undrained
- 1/2 cup (55 g) chopped pecans
- 1 mashed banana
Cream Cheese Frosting
- 1 8oz (225 g) package of softened (full fat) cream cheese
- 1/4 cup (55 g) softened butter
- 1 tsp vanilla extract
- 4 cups (480 g) powdered sugar
- 1/2 tsp cinnamon
Salted Caramel
Candied Pecans
- 1 cup (110 g) pecans
- 1/4 cup (50 g) sugar
- pinch of cinnamon and nutmeg
- 1 tbsp (15 g) butter
Instructions
- Preheat oven to 350 F. Line your cupcake pan.
- In a large bowl whisk together the flour, baking soda, salt, sugar, and cinnamon.
- In another bowl, whisk the eggs until beaten. Mix in the oil, vanilla, pineapple, banana, and pecans. Don’t beat, just mix until combined.
- Then gently fold the wet ingredients into the dry ingredients, being careful to not over mix.
- Fill your cupcake liners ? full and bake for 18-20 minutes, or until an insert toothpick come out clean.
- Allow to cool.
Cream Cheese Frosting
- Beat the cream cheese, butter and vanilla until light and fluffy.
- Add in sugar one cup at a time and add a little cream if necessary.
- Add cinnamon and beat on high for 3 minutes until super light and fluffy.
Candied Pecans
- On medium heat, cook the pecans, sugar, cinnamon, nutmeg, and butter in a medium non-stick pan.
- Heat for 5 minutes while continually stirring pecans to coat them with the butter and sugar, and prevent from burning.)
- Immediately transfer to parchment paper with a spatula to prevent them from sticking together in clumps.
- Let them cool completely.
- Frost the cupcakes and drizzle with salted caramel before topping with the pecans.
Notes
- I used the recipe from American Heritage Cooking, see the recipe here
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cupcake
- Calories: 480
Frequently Asked Questions
What type of frosting is used for the Southern Hummingbird Cakes?
The cakes are topped with cream cheese frosting that is spiked with cinnamon.
How do I incorporate the salted caramel into the frosting?
You create a sweet pool of salted caramel in the frosting, allowing it to blend with the cream cheese and cinnamon flavors.
What ingredients contribute to the moistness of the cake?
The moistness of the cake comes from the banana, cinnamon, and pecans included in the batter.
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These look spectacular!!! I love the combination of hummingbird cake, caramel and candied pecans! Plus you know I cannot resist a cupcake! Such adorable photos as always!
Those look absolutely amazing! I’ve made hummingbird cakes before but never thought about adding salted caramel. Salted caramel makes everything even better!