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
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.
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