Martha White

Hummingbird Cupcakes

Prep 10 min.
Cook 23 min.
Yield 12 cupcakes


  • No-Stick Cooking Spray


  • 2 (7.6 oz.) packages Martha White® Banana Nut Flavored Muffin Mix
  • 1 teaspoon ground cinnamon
  • 3/4 cup milk
  • 1 (8 oz.) can crushed pineapple, undrained
  • 1 cup mashed ripe banana


  • 6 ounces cream cheese
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cups sifted powdered sugar

Preparation Directions

  1. For cupcakes: HEAT oven to 425ºF. Spray 12 medium muffins cups with no-stick cooking spray.
  2. STIR together muffin mix, cinnamon, milk and pineapple in medium bowl just until blended. Stir in bananas.
  3. FILL muffins cups almost full. Bake 20 to 23 minutes or until golden brown. Cool in pan 3 to 4 minutes. Remove from pan and cool completely.
  4. For frosting: BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until smooth. Gradually beat in powdered sugar until blended. Spread generously over cool cupcakes.