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Hummingbird Cupcakes

Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Seattle, Washington

24 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

1 cup butter, softened
2 cups sugar
3 eggs
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 flaked 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. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. In a small bowl, combine bananas and pineapple.
Combine the 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.

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Hummingbird Cupcakes (continued)

Directions (continued)

Fill paper-lined muffin cups two-thirds full. Bake at 350° for
20-25 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
In a small bowl, beat cream cheese and butter until fluffy. Add
confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes.
Yield: about 2 dozen.

Nutrition Facts: 1 cupcake equals 410 calories, 20 g fat (11 g saturated fat), 67 mg cholesterol, 230 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.