Hummingbird Cupcakes are light and fluffy with tropical flavors and a luscious cream cheese frosting. They come together quickly and easily and can be made up to a day in advance!
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.
1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
In a medium bowl, whisk the sugar, oil and eggs until combined, then whisk in the vanilla, banana, crushed pineapple, and coconut.
3/4 cup granulated sugar, 1/2 cup oil, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup mashed overripe banana, 1/2 cup crushed pineapple, 1/2 cup unsweetened shredded 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 the cupcakes from pan and cool completely.
Prepare the frosting, then pipe or spread it onto the cupcakes. Garnish with the toasted pecans and enjoy!
cream cheese frosting, 1/2 cup chopped pecans
Notes
Pro tip: Prepare and frost the cupcakes up to a day in advance and store in the refrigerator. Let them stand at room temperature about 30 minutes to one hour before serving, then top with the optional garnish.
Store frosted cupcakes in the refrigerator for 5-7 days.
The cupcakes may be baked in advance and frozen without frosting for up to 3 months.
Toast the pecans: Place the pecans in a skillet over medium heat, stirring occasionally, until golden brown and fragrant, about 5-6 minutes. Keep a close eye on them as they can burn very quickly.