Mothers Day Hummingbird Cupcakes Recipe

Name: Mothers Day Hummingbird Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 3/4 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 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 bananas); 2 cans (8 ounces each) crushed pineapple, drained; 1 cup walnuts (about 3 ounces), toasted (see page 323) and coarsely chopped; 1 cup unsweetened desiccated coconut (see Sources, page 342); Cream-Cheese Frosting (page 303); Dried Pineapple Flowers (see page 323)

Servings: persons

3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
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 bananas)
2 cans (8 ounces each) crushed pineapple, drained
1 cup walnuts (about 3 ounces), toasted (see page 323) and coarsely chopped
1 cup unsweetened desiccated coconut (see Sources, page 342)
Cream-Cheese Frosting (page 303)
Dried Pineapple Flowers (see page 323)

1
Preheat oven to 350F.
2
Line standard muffin tins with paper liners.
3
Whisk together flour, baking soda, salt, and cinnamon.
4
With an electric mixer on medium-high speed, beat butter, vanilla, and sugar until combined.
5
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6
Continue beating until mixture is pale and fluffy.
7
In another bowl, stir together banana, pineapple, walnuts, and coconut.
8
Add to egg mixture, beating until combined.
9
Stir in flour mixture with a flexible spatula.
10
Divide batter evenly among lined cups, filling each three-quarters full.
11
Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, 25 to 28 minutes.
12
Transfer tins to wire racks to cool completely before removing cupcakes.
13
Cupcakes can be stored up to 3 days at room temperature in airtight containers.
14
To finish, use a small offset spatula to spread frosting over each cupcake.
15
Top each with a dried-pineapple flower.

1637

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups all-purpose flour, 3/4 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, and more.

Yes, Mothers Day Hummingbird Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mothers Day Hummingbird Cupcakes

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