Recipe by Molly
at missmollymakes.com
Banana Coconut & Pineapple (Hummingbird) Cupcakes with Cream Cheese Frosting
Discover the tropical delight of Hummingbird Cupcakes—moist, banana-pineapple goodness topped with creamy cheese frosting. Perfect for any occasion!
Servings: 12 Cupcakes
Calories: 383kcal
Ingredients
Cupcakes
- 200 gm (1¼ cups) plain flour
- 162 gm (¾ cup) white sugar
- 1¼ tsp (1¼ tsp) baking soda
- ½ tsp (½ tsp) baking powder
- ¼ tsp (¼ tsp) salt
- 2 tsp (2 tsp) ground cinnamon
- 2 (2) large eggs
- 82.5 gm (5½ tbsp) vegetable oil I use rice bran or canola
- 95 gm (6 tbsp) milk
- 1 tsp (1 tsp) lemon juice
- 1 tsp (1 tsp) vanilla extract
- 2 (2) very ripe bananas mashed
- 113 gm (½ cup) crushed pineapple drained very well
- 18 gm (⅓ cup) unsweetened shredded coconut
- 50 gm (½ cup) walnuts chopped
Cream Cheese Frosting
- 115 gm (½ cup) lightly salted butter room temperature
- 250 gm (8 oz) block cream cheese room temperature; avoid 'spreadable' cream cheese
- pinch salt
- ½-1 tsp vanilla bean paste or extract
- 1½-2 cups powdered icing sugar use the desired amount for sweetness
- ½-1 tbsp lemon juice and zest use the desired amount for tanginess
Serving
- Walnuts chopped
- Unsweetened shredded coconut toasted
Instructions
Prepare the Muffins
- Preheat your oven to 180°C (350°F).
- Line a 12-muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the plain flour, white sugar, baking soda, baking powder, salt, and ground cinnamon.
- In another bowl, beat the eggs. Add vegetable oil, milk, lemon juice, and vanilla extract, and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
- Fold in the mashed bananas, drained crushed pineapple, shredded coconut, and chopped walnuts.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20-25 minutes, or until gently pressed in the centre and it springs back just like when pressed on edge.
- Remove from oven and allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make The Cream Cheese Frosting
- In a bowl, beat the room-temperature butter and cream cheese with a hand mixer until smooth and creamy.
- Add a pinch of salt, vanilla bean paste or extract, and the desired amount of powdered icing sugar. Beat until well combined.
- Add lemon juice and zest to taste, beating until the frosting reaches your desired consistency and tanginess.
Bring it all Together
- Once the muffins are completely cool, frost them with the cream cheese frosting.
- Sprinkle with chopped walnuts and toasted unsweetened shredded coconut.
Nutrition
Calories: 383kcal | Carbohydrates: 48g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 333mg | Potassium: 184mg | Fiber: 2g | Sugar: 32g | Vitamin A: 317IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg