New This Month

Hummingbird Cupcakes


Recipe from Martha Stewart Living, June 2003.

  • Yield: Makes 24 cupcakes

Source: The Martha Stewart Show, June 2003


  • 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 Easy Cream Cheese Frosting
  • Dried Pineapple Flowers


  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 Add a comment

  • MS112615734
    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.
  • MS11572409
    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!
  • lkluska
    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's a must.