Tag Archives: banana cupcakes

Hummingbird Cupcakes with RumChata Frosting

28 Mar


Until just a few weeks ago, I thought I’d be making some sort of Almond Joy, chocolate-coconut cupcake for my Easter blog post.I don’t know why, but for some reason coconut is the one ingredient I associate most with Easter. Maybe it was those gigantic chocolate covered, coconut cream fruit-n-nut eggs the Easter Bunny always left smack in the middle of my Easter basket. I never liked those eggs much. For one thing, they didn’t taste all that great. But more importantly, they were so large they took up nearly 80-85% of the precious good candy real estate inside the basket. (It was strikingly obvious the Easter Bunny liked my dad the best. While the rest of us were made to suffer through those fruit-n-nut eggs, my dad’s egg was always just nuts – none of that coconut filler, none of those chopped little bits of candied fruit, just gobs of nuts barely held together with that delicious nougat).


There’s no denying, coconut plays a starring role in Easter baking – lamb and bunny shaped cakes sprinkled with coconut, pastel colored coconut to decorate cupcakes, and those little coconut “nests” filled with jelly bean “eggs” all make an appearance this time of year. And so, true to tradition, my choice for this year’s Easter cupcakes also contains coconut….along with some sweet, ripe banana, juicy pineapple, nutty pecans and just a hint of cinnamon. This year I’m making Hummingbird Cupcakes topped with RumChata frosting.


I found this recipe some time ago and have been waiting for the perfect time to try it. The end result is more of a muffin really, than a cupcake. Left bare, they make the perfect Easter morning muffin. But the Rumchata frosting is the perfect complement to this sweet, moist, fruit filled little cake. Give them a try, you won’t be disappointed.

Happy Easter!  Happy Spring!

Hummingbird Cupcakes

Adapted from a recipe from Taste of Home

Makes approximately 24 cupcakes

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoons vanilla

2 cups mashed ripe bananas

1/2 cup drained crushed pineapple

3 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup flaked coconut

1 cup chopped pecans or walnuts

In a large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla.

In a separate bowl, combine flour, baking soda, cinnamon and salt.

In a third bowl, combine bananas and pineapple.


Add the dry ingredients to the creamed mixture alternating with the banana mixture, beginning and ending with the dry ingredients.

Fold in the coconut and nuts.

Filled paper-lined muffin tins about 2/3 full. Bake at 350 degrees for 20-25 minutes, or until toothpick comes out clean.

Cool for 10 minutes before removing from wire racks to cool completely.



RumChata Frosting

The recipe for the frosting, which I adapted from the RumChata website,  is the most viewed item on my blog. It really is out of this world.

1 cup butter

3 to 4 cups confectioners sugar

1/4 teaspoon salt

1 tablespoon vanilla

4 tablespoons RumChata or to taste

Cream butter. Add confectioners sugar, salt, vanilla, and 2 tablespoons RumChata at low speed until combined and then at high speed, adding more RumChata until desired consistency is reached. Frost cooled cupcakes and decorate as desired.



Bananas Foster Cupcakes

3 Dec

I am fairly certain the inability to waste anything is hard-wired into my DNA.  Coming from old, old Yankee stock (branches of my family tree were growing in New England before the Mayflower ever left European shores), I was raised by parents who were recycling well before “recycling” became part of the American vernacular.

Frugality was ingrained at an early age when, for example, we were treated to a trip to the movies, a rare treat indeed. On the designated day, my mother would begin popping huge amounts of popcorn, from kernels of course, no Jiffy Pop for this family. When all the corn had been popped, she’d pull out 4 empty, family-sized bread bags that she had been saving for such an occasion. She’d fill each bag to the top with the freshly popped popcorn and dole them out, one to a child. She and my dad would pack us into the family Rambler station wagon, and off to the drive-in we’d go, the youngest in their pajamas. By my way of thinking, this was a perfect hat-trick of thriftiness, saving on both the price of admission and movie snacks, and recycling those old Sunbeam bread bags.


And so it was with this mind-set that I faced the over-ripe bananas sitting in the fruit bowl on the counter. Sure, I could whip up a batch of the always popular banana nut bread, but I was feeling creative and wanted to try something different. Besides, I had plenty of Captain Morgan Spiced Rum leftover from my Spiced Rum and Pumpkin Cupcakes. And so, although the recipe called for dark rum, I used the Captain Morgan.

Because, you know, we wouldn’t want to waste it.


This recipe is adapted from one I found by Xexe on Food.com. I was not successful in getting the rum to ignite, but give it a try, you might have better luck – and the cupcakes were still delicious – moist, but light with just the right amount of banana flavor, offset perfectly by the rum enhanced frosting – enjoy!


Banana Mixture

3/4 cup butter
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
2 ripe bananas, quartered
2 tablespoons rum
1/2 teaspoon vanilla

Combine butter, brown sugar and cinnamon in a saute pan over medium heat, stirring until butter melts and sugar dissolves, about 4-5 minutes.

Add bananas, turn once, cooking 1-2 minutes per side.


Turn off burner, remove pan from heat. Add rum and vanilla. Using a long match, ignite the rum. Flame should extinguish in a few seconds. Set aside.



2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon rum
3/4 cup sour cream

Combine butter and sugar until light and fluffy.

Add eggs, vanilla, rum and banana mixture.

In a separate bowl, combine flour, baking soda and salt.

Add the dry ingredients, alternating with the sour cream, to the wet ingredients. Don’t over mix.


Pour into prepared cupcake pans. Bake at 350 degrees, 20-25 minutes, or until inserted toothpick comes out clean.

Cool in pan for 1 minute, then remove from pans and cool completely before frosting.


Rum Cream Cheese Frosting

8 ounces cream cheese, softened
1 teaspoon cinnamon
3 cups powdered sugar
1/2 cup butter, softened
3/4 teaspoon vanilla
1/2 teaspoon rum

Cream together cream cheese and butter. Add cinnamon. Add vanilla and rum. Mix in powdered sugar. Add more sugar or rum to desired taste and consistency.


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