Hummingbird Cupcakes

Name: Hummingbird Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon baking soda; 473 milliliters mashed ripe bananas; 118 milliliters butter, softened; 118 milliliters drained canned crushed pineapple; 237 milliliters flaked coconut; 710 milliliters confectioners sugar; 227 grams package cream cheese, softened; 3 eggs; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoons salt; 473 milliliters sugar; 1 teaspoon vanilla extract; 237 milliliters chopped walnuts

The recipe Hummingbird Cupcakes is ready in about 1 hour and is definitely a spectacular vegetarian option for lovers of American food. This recipe makes 24 servings with 317 calories, 4g of protein, and 12g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have salt, coconut, pineapple, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.

Ingredients you will need

Pineapple

Banana

Vanilla

Egg

Equipment you will use

Bowl

Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts.

Ingredients you will need

Baking Soda

Cinnamon

Coconut

Walnuts

Banana

All Purpose Flour

Salt

Fill paper-lined muffin cups two-thirds full.

Equipment you will use

Muffin Liners

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks