Hummingbird Cupcake by Ben Moon
Photo by Ben Moon

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1½ dozen cupcakes

  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 2 large eggs, room temperature and lightly beaten
  • ½ cup butter, melted
  • ⅔ cup crushed pineapple in its juice
  • 1 cup very ribs bananas, mashed
  • ⅓ cup sweetened flaked coconut
  • ½ cup chopped toasted pecans
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting
  • 8-ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 pound powdered sugar
  • ¼ cup cream


  1. Preheat oven to 350 degrees and position rack in center of  oven for baking.
  2. Combine first 4 ingredients  in a large bowl until blended;  set aside.
  3. In a separate bowl, beat  sugar, eggs, and melted butter at medium speed until creamy. Add pineapple, bananas, coconut, pecans, and vanilla, stirring until well blended.
  4. Add flour mixture to wet mixture, stirring until dry ingredients are moist.
  5. Fill 18 paper-lined muffin cups about ⅔ full with batter.
  6. Bake until a toothpick inserted into the center of a cupcake  comes out clean, about 15 minutes. Cool for 10 minutes before removing from pans.  Cool completely before frosting.
  7. Spread about 2 to 3 tablespoons frosting over top of each cupcake. Garnish with dried pineapple.

 Cream Cheese Frosting

  1. Beat first 4 ingredients on medium speed  with an electric mixer until creamy.
  2. Gradually add powdered sugar to butter  mixture, alternating with cream, but  beginning and ending with powdered sugar.  Beat at low speed until blended after each  addition. Add more cream and/or powdered sugar as needed to reach the desired creamy spreading consistency.
  • from Jan Moon of Dreamcakes Bakery in Homewood, Alabama

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