Hummingbird Cupcakes Recipe
This decadent Hummingbird Cupcakes recipe is packed full of pineapple, bananas, pecans and coconuts. And, with just a hint of spice they are the perfect dessert!
Ingredients
- 3/4 cup sugar
- 1 large egg
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 2/3 cup crushed pineapple undrained
- 1 ripe medium banana mashed
- 1/3 cup chopped pecans
- 1/3 cup shredded coconut
Instructions
- Preheat oven to 350 degrees and line 12 cupcake tins with cupcake liners
- Add butter, sugar, egg and vanilla to the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Beat on medium speed until creamy.
- Combine flour, baking soda, salt and allspice in a small bowl. Slowly add to the butter mixture on low speed, beating just until combined.
- Add pineapple, banana, pecans and coconut and mix on low until combined.
- Using a scoop, divide batter evenly between 12 prepared muffin tins
- Bake for 18 to 20 minutes, (rotating tray halfway through baking if not using a confection oven) until toothpick inserted in the centre comes out clean.
- Cool cupcakes in pan for about 10 mintues before removing to a cooling rack to cool completely.
- Frost with Creamcheese Frosting (see notes for recipe) and top with chopped pecans
Notes
Simple Creamcheese Frosting Recipe - combine 1/2 cup softened butter, 1/2 softened cream cheese, 1 teaspoon vanilla and 4 cups swifted confectioners sugar to bowl of stand mixer. Beat on low 1 minute until combined, then increase spead to medium and beat for 2 - 4 minutes until whipped and fluffy.
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