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Hummingbird Cupcakes
These Hummingbird Cupcakes are light and fluffy with tropical flavors, a luscious cream cheese frosting and toasted pecans. They’re a cross between banana and carrot cake and make a great spring and summer dessert. The cake batter comes together with just two bowls and whisk, and they can be made entirely in advance. They are an impressive spring and summer dessert that’s so easy to make!
Ingredients
Cream Cheese Frosting
Instructions
- Step 1
Preheat the oven to 350 degrees. Line a standard muffin pan with (12) paper liners. Set aside.
- Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3
In a medium bowl, whisk the sugar, oil and eggs until combined, then whisk in the vanilla, banana, crushed pineapple, and coconut.
- Step 4
Add the wet ingredients to the dry ingredients, stirring just until incorporated.
- Step 5
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.
- Step 6
Remove from heat and cool on a wire rack for 10 minutes, then remove the cupcakes from pan and cool completely.
- Step 7
Prepare the frosting, then pipe or spread it onto the cupcakes. Garnish with the toasted pecans and enjoy!
Tips & Tricks
Per serving
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