Hummingbird cupcakes

Photo by Beth U.

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

24

cupcakes

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

24

servings

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

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. •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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