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Hummingbird Cupcakes

Recipe from Martha Stewart Living, June 2003.

  • Yield: Makes 24 cupcakes
Hummingbird Cupcakes

Source: The Martha Stewart Show, June 2003

Ingredients

  • 3 cups all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 1 cup unsweetened desiccated coconut
  • Cream Cheese Frosting Cream Cheese Frosting
  • Dried Pineapple Flowers

Directions

  1. Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, 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.

  3. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.

  4. 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.

  5. Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.

Reviews (15)

  • BillMac 11 Oct, 2014

    We baked minis today for 14 minutes with paper liners. Before, we used no liners for 16 minutes. We have used only fresh pineapple, and either freshly grated or sweetened coconut (the latter was today - not too sweet). These are delicious and surprisingly light. The yield today was 90 minis in two oven batches. The cupcakes are indeed golden brown as the book says (M-S Cupcakes -2009 edition - same as online recipe). Great banana flavor comes through strongest. Children & adults all enjoy.

  • ageiceami 27 May, 2014

    Awesome. A definite keeper. Used all walnuts (added another 1/2 c. because we love them). Definitely makes more than 24 cupcakes, by about 5-6. I had three disposable paper bakers (single serve type...bigger than a cupcake, smaller than a mini loaf) and they worked out perfectly! Love this in Spring especially.

  • hpingree 2 Jul, 2013

    The BEST cupcakes I have ever made. I could eat the batter just by itself! The batter makes a ton, so it's perfect for a crowd.

  • amandasaur 6 Apr, 2013

    By far the BEST recipe for hummingbird cupcakes that I've ever tried! These are absolutely delicious, very moist, and tender, I definitely recommend it!

  • Valeriew72 29 Mar, 2013

    These cupcakes turned out awesome. The only things that I would point out is that my bake time was about 15 minutes, not 25. Also my plan was to make two batches (48 cupcakes) but I ended up with about 62 cupcakes. Not necessarily a bad thing, I just may need more cream cheese for the frosting.

  • RayeRaye 25 Mar, 2013

    A friend surprised me with this fabulous full-sized cake for my birthday. It was fabulous...the entire crowd oohed and aahed over it. She remembered I don't like coconut and so left it out.......DELICIOUS. I'm making it in cupcake form with chick and bunny peeps on top instead of the pineapple fpr my family's Easter get-together.

  • mjmcgrath88 22 Mar, 2011

    These cupcakes were AMAZING! They were super duper moist without being fragile. The flavor tastes mostly like banana, but you can still taste the pineapple and coconut if you pay attention. They were definitely one of the best cupcakes I have ever made!

  • erinfaulk1 3 Jun, 2008

    Instead of making cupcakes, I just made a 2 layer cake. It turned out great. Everybody in my family loved it. Instead of dried pineapple flowers, I topped my cake with walnuts. Delish!

  • majah 22 May, 2008

    I made these for a birthday dinner for 2 of my good friends. I too had difficulty with the dried pineapple flowers so I topped each with a pansey flower. They looked great! I tiered 2 glass cake plates with doilies....they were a hit!

  • laurak 11 May, 2008

    These cupcakes are the best! I made them for my family 3 days ago and they're already gone! And don't skip the cream-cheese icing...it's a must.

  • Strazle 12 Apr, 2008

    I made them with and without the coconut and they were fabulous either way. I had trouble making the pineapple shape so I just rolled it to look like a rose.

  • Aquablue 4 Apr, 2008

    I made the Cake version of this cupcake twice, but both times I had problems making the Pineapple dried out slices. I tried making them thiner, thicker, hotter setting or lower etc. but didn't succeed very well.
    Any one have any hints?

  • lwilliscraft 17 Mar, 2008

    i LOVED these. Due to an error in shopping, i made one batch with pineapple tidbits and the pieces were delightful! i recommend pecans (walnuts are the other choice given) since they capture the tropical feel in a lovely way. i may reduce the butter a wee bit in future by substituting unsweetened applesauce; that works well in most recipes. These are lovely and moist when baked and DELICIOUS! They comprised 48 of the 100 cupcakes i made for my Grandma's 100th!

  • LadyDyna 13 Dec, 2007

    Will it still taste good without the unsweetened desiccated coconut ? Im allergic to coconut =)

  • zakiyah 21 Nov, 2007

    my aunt really love this!

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