No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Hummingbird Cupcakes

In this mini version from Georgetown Cupcake founders, Katherine Kallinis and Sophie LaMontagne, cupcakes baked with banana, pineapple, and pecan are topped with classic vanilla cream cheese frosting.

  • yield: Makes 1 dozen

advertisement

advertisement

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup mashed ripe bananas (from about 3 large bananas)
  • 1 tablespoon clover honey
  • 1 cup chopped pecans
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup hot water
  • Vanilla Cream Cheese Frosting
  • 1 (24-ounce) package white fondant
  • Blue gel paste food coloring
  • Edible luster dust (optional)

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

  2. Step 2

    In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

  3. Step 3

    Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

  4. Step 4

    Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

  5. Step 5

    With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

  6. Step 6

    Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

  7. Step 7

    Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.

  8. Step 8

    Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.

  9. Step 9

    Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.

Source
The Martha Stewart Show, February 2011

advertisement

advertisement

Reviews (12)

  • 31 Jan, 2013

    This recipe was great! Only change I made was to use two bananas.

  • 13 Mar, 2011

    I forgot to say that I only used 2 bananas
    chrisohio

  • 9 Mar, 2011

    I made these with reg.butter and added coconut and they were delish.
    chris ohio

  • 1 Mar, 2011

    I was at the show and tasted these cupcakes. They were delicious-sweet, light and moist. This recipe did not work though. I am a seasoned baker but I can't figure out what's wrong with this recipe. The butter leached out and soaked the cupcake papers (I didn't melt it, I used it softened). The cupcakes were dense (I did not overmix and my baking powder was fresh). I think the banana and pineapple parts need finessing perhaps. Anyone make these yet?

  • 1 Mar, 2011

    I was at the show and tasted these cupcakes. They were delicious-sweet, light and moist. This recipe did not work though. I am a seasoned baker but I can't figure out what's wrong with this recipe. The butter leached out and soaked the cupcake papers (I didn't melt it, I used it softened). The cupcakes were dense (I did not overmix and my baking powder was fresh). I think the banana and pineapple parts need finessing perhaps. Anyone make these yet?

  • 23 Feb, 2011

    I can't believe Martha didn't note the omission of coconut from this recipe. I have been making hummingbird cake for years because my family is crazy for it. I guess with the frosting it might have been too sweet. Personally to buy something identified as a hummingbird cake, I would have been disappointed by the absence of coconut. I was also amused by Martha's question about the significance of the hummingbird name, since her recipe is the quintessential one for this cake!!

  • 21 Feb, 2011

    OMG I love this episode! ! I have used that butter before. Awesome flavor. We make cupcakes on shirts http://www.pettiskirtstyle.com/cupcakeshirt.htm

  • 18 Feb, 2011

    I think I heard European butter like Plugra (brand) which is higher in butterfat than American.

  • 18 Feb, 2011

    She said PLUGRA butter. Great for baking.

  • 17 Feb, 2011

    She says stick butter.

  • 17 Feb, 2011

    Ok on the show they said what type of butter they used but I could not understand her. Can anyone help

  • 17 Feb, 2011

    Ok on the show they said what type of butter they used but I could not understand her. Can anyone help