Print

Hummingbird Cupcakes

Hummingbird Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the tropical delight of Hummingbird Cupcakes! These moist, flavorful treats combine the sweetness of ripe bananas, crushed pineapple, and toasted coconut, all elevated by crunchy pecans. Topped with a creamy brown sugar frosting, they are perfect for any occasion—whether it’s a spring celebration, birthday party, or simply to satisfy a sweet tooth. With easy steps to follow and a small batch yield of just four cupcakes, you can enjoy these delicious bites without excess. Treat your taste buds to a unique dessert experience that’s sure to impress!

Ingredients

Scale
  • 3 tablespoons canola oil
  • 1/2 small banana
  • 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 flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 3 oz. cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons dark brown sugar
  • 3–5 tablespoons powdered sugar
  • toasted pecans (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin pan with 4 cupcake liners.
  2. In a medium bowl, stir together canola oil, mashed banana, and sugar until well combined. Add crushed pineapple, coconut, egg, and almond extract; mix thoroughly.
  3. Sprinkle flour, baking powder, cinnamon, and salt over the mixture and stir gently until just combined.
  4. Divide batter evenly into lined muffin cups and bake for 18-21 minutes or until a toothpick comes out clean. Cool on a rack.
  5. For frosting, beat cream cheese, softened butter, and dark brown sugar until smooth. Add powdered sugar gradually until desired consistency is reached.
  6. Frost cooled cupcakes and garnish with toasted pecans before serving.

Nutrition

Find it online: https://madebykiara.com/hummingbird-cupcakes/