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!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories: 506 kcal per serving

Ingredients

1 ½ cups - all purpose flour
1 ½ teaspoons - baking powder
½ tsp - baking soda
a pinch of salt
¾ cup - granulated sugar
½ cup - oil
2 - eggs
1 tsp - pure vanilla extract
1 cup - overripe banana
½ cup - pineapple
½ cup - unsweetened shredded coconut
½ cup - pecans
8 ounces - cream cheese
6 tablespoons - unsalted butter
3 cups - powdered sugar
2 tablespoons - milk
1 tsp - vanilla extract
⅛ tsp - salt

Instructions

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 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!

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