Tuesday, April 30, 2019

Hummingbird Cupcake

While looking for a recipe for the teacher appreciation luncheon last month I came across  this recipe for hummingbird cupcakes and my mouth almost immediately started watering.  I hadn't had hummingbird cupcakes in FOREVER and was really excited to try the recipe out.  It didn't disappoint and I had multiple inquiries for the recipe the next afternoon.  The cupcakes are moist and packed full of yummy ingredients and they cake portion (without the icing) would make an AWESOME breakfast muffin.  

Here's What You'll Need for the Cupcakes...
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups mashed ripe banana (about 3 bananas)
- 1/2 cup drained crushed pineapple (canned)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup shredded coconut (sweetened)
- 1 cup walnuts

Here's What You'll Need for the Frosting...
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 3.75 cups powdered sugar
- 1 teaspoon vanilla extract

Here's What You'll Do...

Step 1 - Cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla.

Step 2 - In a small bowl, combine the mashed bananas and pineapple

Step 3 - Combine the flour, baking soda, cinnamon and salt.  Add to the sugar/butter creamed mixture alternating with the banana mixture, beating well after each addition.  Fold in the coconut and walnuts.

Step 4 - Fill 24 paper-lined muffin cups about 2/3 full.  Bake at 350 degrees for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from the pans to wire racks to cool completely.

At this point I taste tested and KNEW they would be a hit.

Step 5 - Beat together the cream cheese and butter until fluffy.  Add in the powdered sugar and vanilla and beat until smooth.  Pipe (or spread!) the frosting onto the cooled cupcakes.

These were SO GOOD and are already on my "make again" short list.  I think they're a great "summery" cupcake and if you're not a huge cream cheese frosting fan they're delicious without it as well.


  1. Hi Andrea!
    So, I didn't know where to leave this comment so you can see it :)
    I wanted to request you do a series of gift guides for those special birthdays as you always have the best ideas.
    20/25/30/35 etc. For ladies in different seasons of their lies. Single/Married no kids or married w/kids.

    I have a bunch of friends turning 30 this year and stuck with gift ideas, the budget range is also not really the same for all of them :)
    xo - Sarah

  2. Aye! These sound wonderful! I am not partial to coconut though unless fresh off the tree. Lived in PR until I was 16 so it sounds odd but......

  3. These sound AMAZING! Unfortunately, my husband is not a coconut or walnut fan. He loves pineapple though, so I could just do the banana and crushed pineapple for him. Thanks for always sharing great recipes!

  4. These sound so good and are totally a muffin at our house. They'll be happening this weekend! Thank you.

  5. These sound SO yummy and are definitely a muffin at our house too. They'll be happening this weekend! Thank you!

  6. My mother-in-law made a layered hummingbird cake for Easter and it was delish, as always. I'll have to compare your cupcake recipe to her cake! Definitely one of my favs.

  7. They sound delicious. Will give this recipe a try. Thanks.

    1. You’re so welcome! Let me know what you think when you try them!

  8. My sister-in-law made a hummingbird cake for our family reunion last summer and it was sooo good! When I saw this, it took me right back there! I love the idea of it in cupcake form! You always have such interesting things on your blog! You’ve given me many great ideas for gifts, and for ME!


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