Tuesday, October 4, 2011

Hummingbird Cupcakes

 nom nom nom

This is the first time I have made hummingbird cupcakes so I used a Martha Stewart recipe. I had to omit the walnuts since I am allergic but feel free to add them if you like them! I love these cupcakes. I've been eating them in the morning (unfrosted) with a cup of coffee and they are delicious. Go make these now!

Adapted from Martha Stewart
Makes roughly 24 cupcakes
Printable Recipe


3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter melted and cooled to room temp
2 teaspoons vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe bananas
8 ounces crushed pineapple
1 cup unsweetened finely shredded coconut
1 cup chopped walnuts (optional)


8 ounces cream cheese - room temperature
1/2 cup unsalted butter - room temperature
1 teaspoon vanilla extract
16 ounces (1 pound) powdered sugar


1. Preheat oven to 350 degrees F. Line cupcake pans with cupcake liners.

2. In a medium-sized bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.

3. Using a mixer and a large bowl, beat the butter, vanilla and sugar until combined. Add eggs, one at a time, and beat well with mixer before adding the next egg. After all 3 eggs have been added, beat on medium speed for 3 minutes.

4. In a medium bowl, mash the bananas well. Add the pineapple, coconut and walnuts (optional) and combine. Add to the egg mixture and combine well. Add flour mixture, a little at a time, and combine all ingredients.

5. Divide batter evenly in the 24 cupcake pans. The batter should go almost to the top of the liners:

6. Bake for 25-30 minutes (rotate pans halfway through baking) or until a toothpick stuck in the center comes out clean. Transfer to a wire rack and cool completely before icing.


1. Using a mixer and a large bowl, beat together the cream cheese, butter and vanilla until combined.

2. Add sugar, little by little, while beating with a mixer and combine well.

3. Put icing in a pastry bag or a heavy-duty freezer bag with the tip snipped off. Pipe icing onto to cupcakes.


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  1. I've always wondered what these were like. I love the name! So now I'll have to go for it. Thanks for posting.

  2. Ooooh my! Delicious! Maybe Ronna will make me some. :) (She's a little closer than you!)

  3. PS...Rob and I ate these up quick...deelish!

  4. I will try these in our next years flower show

  5. These look amazing, David. And I HEARD from Rob that they were insanely delicious. I will put this on my list of things to do.

    (Thanks for my breakfast apple crumble. Yes. Yes. Yes.)


  6. John-they are so good. I want to make them again soon!

    Amanda-you are welcome! There will be more apple related goodies coming soon. :)

  7. Dummy question but....do you know why they're called hummingbird cupcakes? Love pineapple and coconut so really sound yummy:)

  8. Good question! I didn't know myself so I did some research. There's speculation that it is originally a recipe from Jamaica and the hummingbird is one of the national symbols. If you find any other info please share!