Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Santa Fe, New Mexico
Hummingbird Cupcakes
Watch How to Make Hummingbird Cupcakes
Hummingbird Cupcakes
Prep Time
40 min
Cook Time
20 min
Yield
2 dozen
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas
- 1/2 cup drained canned crushed pineapple
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
- CREAM CHEESE FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, combine bananas and pineapple.
- Combine flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts.
- Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in center comes out clean, 20-25 minutes. Cool cupcakes for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes.
Nutrition Facts
1 cupcake: 410 calories, 20g fat (11g saturated fat), 67mg cholesterol, 230mg sodium, 56g carbohydrate (39g sugars, 2g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews
