Some say the hummingbird cake, a Southern specialty replete with pineapple chunks, bananas, coconut, and walnuts, earned its name because each otherworldly bite makes you hum with delight. Others hold that the cake is as sweet as the sugared water used to attract the tiny birds. Adorned with dried-pineapple “flowers,” the cupcake variation makes a beautiful presentation for Mother’s Day. To give the flowers a cupped shape (shown opposite), cool them in muffin tins as described on page 323 (instead of on a wire rack, shown below).
Recipe information
Yield
makes 40
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, salt, and cinnamon.
Step 2
With an electric mixer on medium-high speed, beat butter, vanilla, and sugar until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Continue beating until mixture is pale and fluffy.
Step 3
In another bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, beating until combined. Stir in flour mixture with a flexible spatula.
Step 4
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, 25 to 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
Step 5
To finish, use a small offset spatula to spread frosting over each cupcake. Top each with a dried-pineapple flower.
