Hummingbird Cupcakes

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 ½ cups canola oil
  • 2 cups mashed ripe bananas
  • 1 (8-ounce) can crushed pineapple with juice
  • 1 teaspoon vanilla
  • 1 ½ cups pecans or walnuts, toasted and chopped

FIRST Preheat oven to 350°F. Line standard-size muffin tins with paper liners. Combine flour, sugar, cinnamon, soda, and salt in a bowl and set aside.

NEXT In a large bowl, beat eggs with a wire whisk. Using a wooden spoon, stir in oil, bananas, pineapple, and vanilla. Gradually add flour mixture and stir until well combined.  Fold in pecans.

LAST Divide batter evenly among lined cups, filling each to about half an inch below the top. Bake for 28 to 30 minutes or until a cake tester in center comes out clean and tops are slightly browned. Spread with Orange Cream Cheese Icing or Goat Cheese Icing and store in refrigerator until ready to serve.


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