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Hummingbird Cupcakes

 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.
Nutritional 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.