Description
These Hummingbird Cupcakes are a delightful tropical treat combining banana, pineapple, and coconut, topped with a creamy brown sugar cream cheese frosting. They are easy to make and perfect for any occasion.
Ingredients
Scale
- 3 tablespoons canola oil
- 1/2 small banana, mashed
- 1/3 cup sugar
- 1/4 cup crushed pineapple, lightly drained
- 2 tablespoons sweetened coconut shreds
- 1 large egg
- 1/8 teaspoon almond extract
- 1/3 cup + 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
- For the frosting:
- 3 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons dark brown sugar
- 3–5 tablespoons powdered sugar
- Toasted pecans for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with 4 cupcake liners.
- In a medium bowl, combine the canola oil, mashed banana, and sugar. Stir well.
- Add the crushed pineapple, coconut shreds, egg, and almond extract to the bowl. Mix until combined.
- Sprinkle the flour, baking powder, cinnamon, and salt over the wet ingredients. Gently stir until just combined. Do not overmix.
- Divide the batter evenly among the 4 prepared muffin cups, filling each about two-thirds full.
- Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a bowl, beat together the softened cream cheese, softened butter, and dark brown sugar until smooth.
- Add 3 tablespoons of powdered sugar and beat until well combined. If the frosting is too stiff, gradually add more powdered sugar until it reaches a creamy, spreadable consistency.
- Once the cupcakes are completely cool, frost them generously using a knife or piping bag.
- Garnish with toasted pecans if desired.
Notes
- Ensure cream cheese and butter are at room temperature for easy mixing.
- Overripe bananas yield sweeter and moister cupcakes.
- For a nuttier flavor, add more toasted pecans as a garnish.
- If you don’t have canola oil, melted coconut oil can be used as a substitute.
- Do not skip the cooling step before frosting to prevent the frosting from melting.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Hummingbird Cupcakes, Hummingbird cake cupcakes, Hummingbird dessert recipes, Easy hummingbird cupcakes, How to make hummingbird cupcakes, Hummingbird cupcake frosting, Best hummingbird cupcakes, Hummingbird cupcake ingredients, Hummingbird cupcake flavors, Southern hummingbird cupcakes, Homemade hummingbird cupcakes, Hummingbird cupcake recipe easy