Hummingbird Cupcakes


  • Hummingbird Cupcakes:
  • 1 1/2 Cups All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/2 Cup Vegetable Oil
  • 1 Cups Sugar
  • 2 Eggs
  • 1 Cups Mashed Banana
  • 1/2 Cup Crushed Pineapple, Canned
  • 1/2 Cup Chopped Pecans
  • 1/2 Cup Shredded Coconut


  1. Hummingbird Cupcakes:
  2. Preheat oven to 350 degrees F and prepare a cupcake pan with paper liners
  3. In a large bowl, combine the flour, baking soda, cinnamon and salt; set aside
  4. In a mixing bowl with paddle attachment, mix together the vegetable oil, sugar, and eggs; Beat on medium until combined
  5. Add the mashed bananas into the egg mixture
  6. Slowly add the flour mixture to the egg mixture and beat until smooth
  7. Remove the bowl from the mixer and using a spatula, fold in the pineapple, coconut and pecans
  8. Scoop the batter into a prepared cupcake pan with paper liners
  9. Bake for 12-15 minutes or until the cake springs back at the touch
  10. Allow the cupcakes to cool completely before icing with Cream Cheese Icing
  11. Ice cupcakes with Cream Cheese Icing and garnish with dried pineapple