Description
Delicious Hummingbird Cupcakes topped with a creamy brown sugar frosting.
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
- 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
Instructions
- Preheat the oven to 350°F (175°C), and line a muffin pan with 4 cups.
- In a medium bowl, stir together the canola oil, banana, and sugar. Mash the banana into the oil and sugar mixture.
- Stir in the pineapple, coconut, egg, and almond extract. Mix well.
- Sprinkle the flour, baking powder, cinnamon, and salt on top. Stir until combined, but don’t overmix.
- Divide the batter between the 4 cups and bake for 18-21 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
- To make the frosting, beat together the cream cheese, butter, and brown sugar.
- Begin by adding 3 tablespoons of the powdered sugar and beating well. If the frosting is too stiff, add the remaining powdered sugar.
- Frost the cupcakes and serve.
Notes
- Ensure the cream cheese and butter are at room temperature for easier mixing.
- For a nuttier flavor, consider adding more toasted pecans as a garnish.
- 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