Hummingbird Cupcakes
Servings 2 dozen
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 3 large eggs room temperature
- 2 tsp vanilla
- 2 cups bananas ripe, mashed
- 1/2 cup crushed pineapple canned drained
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup shredded coconut sweetened
- 1 cup walnuts chopped
CREAM CHEESE FROSTING:
- 1 pkg cream cheese (8 ounces) softened
- 1/2 cup butter softened
- 3 3/4 cups confectioners sugar
- 1 tsp vanilla
Instructions
- 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 24 paper-lined muffin cups about two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in 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.
Notes
Hummingbird Cupcakes
Turn the traditional hummingbird cake—flavored with pineapple, bananas, and walnuts—into a bite-sized treat with these moist cupcakes.
