Hummingbird Cupcakes
Bursting with the tropical flavors of ripe bananas, pineapple, and coconut, these Hummingbird Cupcakes are a moist and delightful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Use gluten-free blend if necessary.
- 1 cup granulated sugar Coconut sugar can be used as a substitute.
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 0.5 cups vegetable oil Can substitute with applesauce or melted coconut oil.
- 2 large eggs Use flax eggs for a vegan version.
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas) Choose very ripe bananas for best sweetness.
- 0.5 cups crushed pineapple (drained)
- 0.5 cups shredded coconut
Optional Add-ins
- 0.5 cups chopped pecans This is optional for added texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
Mixing
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, whisk together the vegetable oil, eggs, and vanilla extract. Stir in the mashed bananas, crushed pineapple, and shredded coconut.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined to avoid overmixing.
- If using chopped pecans, fold them into the batter.
Baking
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with your choice of frosting or enjoy plain.
Notes
To store, keep in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.