From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Hummingbird Cupcakes
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Instructions
1
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Preheat the oven to 350 degrees. Line a standard muffin pan with (12) paper liners. Set aside.
2
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3
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In a medium bowl, whisk the sugar, oil and eggs until combined, then whisk in the vanilla, banana, crushed pineapple, and coconut.
4
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Add the wet ingredients to the dry ingredients, stirring just until incorporated.
5
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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.
6
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Remove from heat and cool on a wire rack for 10 minutes, then remove the cupcakes from pan and cool completely.
7
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Prepare the frosting, then pipe or spread it onto the cupcakes. Garnish with the toasted pecans and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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