Hummingbird Cupcakes

This classic Southern dessert is flavored with banana and pineapple. It's perfect when you're craving something sweet but don't want to be overloaded with sugar.

Hummingbird cupcakes.
Photo by Grace M.
Hummingbird cupcakes.
Hummingbird cupcakes.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

24

cupcakes

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

24

servings

Ingredients

  • 3

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon salt

  • 1

    cup (2 sticks) unsalted butter, melted and cooled

  • 2

    teaspoons vanilla extract

  • 2

    cups sugar

  • 3

    large eggs

  • 2

    cups mashed ripe banana (about 3 large)

  • 1

    (8-ounce) can crushed pineapple, drained

  • 1

    cup chopped walnuts

  • 1

    cup sweetened shredded coconut

  • Cream cheese frosting

Directions

Preheat oven to 350°F. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside. In the bowl of an electric mixer, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes. Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.

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