Hummingbird Cupcakes

Alexis went to a birthday party and returned with ALL OF THE EXCITEMENT about Hummingbird Cake. I had forgotten that it's a thing, probably because it's mostly only a thing in the South. Which, that's dumb. Southerners shouldn't get to have warm weather AND Hummingbird Cake.

Let's steal it, Yankees. Not the warm weather, the cake. Stealing the warm weather is going to happen anyway because WOOO! Carbon emissions! (Ugh.)

Hummingbird Cake is a thing I knew existed because I spent entirely too much time around Southerners both in college and when I lived in Florida. It's a unique recipe in that the origins in recent years are mostly known. In fact, it was definitely first published in Southern Living Magazine in 1978. The recipe was submitted by Mrs. Higgins and anyone who claims to have their own recipe is a liar. I'm looking at you, Martha Stewart, with your totally made up explanation for its name. Ahem.

ANYWAY, here's the original recipe. I needed to make treats for a competitive cheer party, so I turned it into cupcakes, but didn't make any other changes. Because it doesn't need changes. (Though, I am always curious what would happen if I reduced the oil and added water. I'm not brave enough to try it, but I'm curious.)

Hummingbird Cupcakes
(makes 36 cupcakes)

3 cups all purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups granulated sugar
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoon vanilla extract
1 8-oz can crushed pineapple (do NOT drain)
2 cups chopped bananas (about 4 small bananas)
1 cup chopped pecans, toasted
Cream cheese frosting

1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

2. In a large mixing bowl, combine the flour, salt, baking soda, and cinnamon. Stir together with a fork or whisk.

3. Add the sugar and stir, eggs, vegetable oil, and vanilla. Stir until just barely mixed, then add in the pineapple (with its juice!) and bananas. Finish stirring.

4. Fold in the toasted pecans.

5. Spoon the cake batter into the cupcake liners. Each one should be about 2/3 full.

5. Bake at 350 degrees for 20-22 minutes or until a toothpick comes out clean.

6. Top with cream cheese frosting. If you want, garnish with a few toasted pecans.