Recipe Hummingbird Cupcakes

Makes 24 small cupcakes

Ingredients (Cupcakes):

  • 2 x cups SR flour
  • 1/4 to 1/2 cup Naked Ginger
  • 400gm crushed pineapple drained (keep some of its juice)
  • 2 x very ripe bananas
  • 2 x eggs
  • 150gms butter (room temperature)
  • 1 tspn vanilla essence
  • 1 tspn cinnamon
  • 3/4 cup shredded coconut (extra for topping)
  • 3/4 cup walnuts (extra for topping)


  1. Pre-heat oven to 170C/240F and grease the cupcake/muffin baking slots
  2. Place the butter, eggs, ginger, crushed pineapple, bananas, walnuts, cinnamon, coconut and vanilla essence into the bowl and mix until well combined
  3. Spoon into your cupcake/muffin baking tin and pop into the oven for 30 minutes
  4. Cupcakes are done if you insert a skewer and it comes out clean
  5. Allow to cool on a baking rack. In the meantime, do the icing/frosting

Ingredients – icing/frosting:

  • 3/4 cup pure icing sugar sifted
  • 2 tbsn pineapple juice
  • 60gms or 3 tbsn soft butter
  • 240gms cream cheese


  1. Place all the ingredients in a bowl and use an electric mixer to combine until it’s all the one colour
  2. Your cupcakes should be cool to ice
  3. Sprinkle with coconut and crushed walnuts. Enjoy!

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