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Bujvary

Hummingbird cupcakes

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Rate this recipe 4.5/5 (6 Votes)
Hummingbird cupcakes 1 Picture

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups mashed ripe bananas
  • 1/2 cup 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

Details

Servings 24
Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

•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.
•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.

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