Caribbean Cupcakes


Preparation info

  • Makes about


    • Difficulty


Appears in

Food for Friends

Food for Friends

By Levi Roots

Published 2010

  • About

I am not going to be left out of the cupcake craze! These are beautilicious; good to look at and even better to eat. The batter is based on a recipe for the classic hummingbird cake (an Aussie favourite), but it contains loads of good Caribbean ingredients.


  • 425 g (15 oz) plain flour, sifted
  • 1 tsp baking powder
  • 1 tsp. ground cinnamon
  • good pinch of salt
  • 225 g can pineapple chunks, drained
  • 225 g (8 oz) butter, softened
  • 350 g (12 oz) soft light brown sugar
  • 2 tsp vanilla extract
  • 3 eggs, beaten
  • 2 small very ripe bananas, mashed
  • 100 g ( oz) pecans
  • 100 g ( oz) desiccated coconut
  • zest of 2 unwaxed limes, finely grated
  • 24 pecans, to decorate


    1. Preheat the oven to 180°C/350°F/gas mark 4. Mix the flour, baking powder, cinnamon and salt together in a large bowl. Purée the pineapple chunks in a blender or food processor.
    2. Beat the butter and sugar together, using an electric mixer or by hand, until pale and fluffy. Add the vanilla extract, then gradually beat in the eggs, mixing well after each addition. Stir in the puréed pineapple, bananas, pecans, coconut and zest, then gradually fold in the flour. Divide between paper cake cases set in 2 × 12-cup cake trays, filling each case about two-thirds full. Bake for 12-15 minutes. The cupcakes are ready when they spring back to the touch or a skewer inserted into the centre comes out clean. Remove to a wire rack and leave to cool.
    3. For the buttercream, beat the butter, icing sugar and lime juice together, using an electric mixer or by hand, until pale and fluffy. With a small palette knife, or blunt knife, spread the buttercream over the top of the cakes. Decorate each cake with a pecan.