Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Hummingbird Cupcakes 3.7 (144) 15 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 19, 2021 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions 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. 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. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture. 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. 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. Rate it Print