Classic Hummingbird Cupcakes
Classic Hummingbird Cupcakes are light and fluffy with a luscious cream cheese frosting. They're topped with toasted coconut and pecans for the ultimate cupcakes!
Ingredients
For the cupcakes:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup mashed banana about 2 large
- 1/2 cup crushed pineapple drained
- 1/2 cup sweetened shredded coconut
For the frosting:
- 8 ounces cream cheese softened
- 6 tablespoons unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons milk or half 'n half
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Toasted coconut and pecans for garnish
Instructions
Prepare the cupcakes:
- Preheat the oven to 350 degrees. Line a standard muffin pan with (12) paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk the sugar, oil, and eggs until combined, then whisk in the vanilla, banana, crushed pineapple, and coconut.
- Add the wet ingredients to the dry ingredients, stirring just until incorporated.
- Divide the batter evenly among the paper liners. Bake for 20-25 minutes or until golden brown and the top springs back when pressed gently, checking for doneness after 20 minutes.
- Remove from heat and cool on a wire rack for 10 minutes, then remove from pan and cool completely.
Prepare the frosting:
- Place the cream cheese and butter in a medium bowl and beat on medium high speed until smooth, about 2 minutes.
- Add the powdered sugar, milk, vanilla, and pinch of salt, and beat on low until incorporated. Beat on high speed until fluffy, about 2 minutes.
- Pipe or spread the frosting onto the cupcakes, and garnish with the toasted coconut flakes and pecans. Serve and enjoy!
Notes
- If not serving right away, store in an airtight container in the fridge. Garnish with pecans and toasted coconut flakes before serving.
- Cupcakes are best served at room temperature.
- Toast pecans in a 350 degree oven on a rimmed baking sheet for 8-10 minutes or until golden and fragrant.
- Toast coconut flakes in a pan over medium low heat. Be sure to keep a close eye on them as they burn quickly!
- You can sub the coconut flakes for more sweetened shredded coconut if desired.
Nutrition
Serving: 1cupcake, Calories: 499kcal, Carbohydrates: 65g, Protein: 5g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Cholesterol: 66mg, Sodium: 318mg, Fiber: 2g, Sugar: 48g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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