Hummingbird Cupcakes

24 cupcakes

This big batch of hummingbird cupcakes is reminiscent of our Hummingbird Cake recipe. It's delicious and features a tasty cream cheese icing. Recipe from Martha Stewart Living, June 2003.


  • 3 cups all-purpose flour, plus more for pan

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ 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

  • 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.

Related Articles