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Cozy Mini Hummingbird Cupcakes Recipe Easy Brown Butter Cream Cheese Swirl

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These cozy mini hummingbird cupcakes are moist, fragrant, and topped with a luscious brown butter cream cheese swirl, perfect for cozy gatherings and quick baking sessions.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) crushed pineapple, drained
  • 1 cup (about 2 medium) ripe bananas, mashed
  • ½ cup (50g) chopped pecans or walnuts (optional)
  • 6 tablespoons (85g) unsalted butter
  • 8 oz (225g) cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your mini muffin tin with paper liners or lightly grease them.
  2. In a medium bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside.
  3. In a larger bowl, whisk 1 cup granulated sugar, ½ cup light brown sugar, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth and well combined (about 2-3 minutes).
  4. Fold in 1 cup mashed ripe bananas and 1 cup drained crushed pineapple carefully.
  5. Gradually fold the flour mixture into the wet ingredients, mixing just until combined.
  6. Fold in ½ cup chopped pecans or walnuts for texture, if using.
  7. Spoon batter into each mini muffin cup, filling about ⅔ full. This should make about 24 mini cupcakes.
  8. Bake for 14–17 minutes. Start checking at 14 minutes by inserting a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re done.
  9. Remove from oven and set the pan on a cooling rack for 5 minutes. Then transfer cupcakes to the rack to cool completely before frosting.
  10. In a small saucepan over medium heat, melt 6 tablespoons unsalted butter. Stir frequently as it foams and then browns, releasing a nutty aroma (about 5-7 minutes). Pour into a heat-safe bowl and let cool to room temperature.
  11. Using a hand mixer, beat 8 oz softened cream cheese until smooth. Slowly add 2 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and the cooled brown butter. Mix until creamy and well blended.
  12. Use a piping bag or spoon to swirl the brown butter cream cheese frosting atop each cupcake.

Notes

Use ripe bananas for best moisture and sweetness. Brown the butter carefully using a light-colored pan and constant stirring to avoid burning. Fold batter gently to keep cupcakes tender. Refrigerate frosting if too soft before piping. Drain pineapple well to avoid wet cupcakes. Nuts can be omitted or replaced with sunflower seeds for nut-free option. Vegan and gluten-free adaptations are possible with substitutions.

Nutrition

Keywords: mini hummingbird cupcakes, brown butter cream cheese frosting, easy cupcakes, moist cupcakes, southern baking, mini cupcakes, hummingbird recipe

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