Description
These Hummingbird Cupcakes are moist, flavorful, and packed with tropical ingredients like bananas, pineapple, and coconut, complemented by crunchy walnuts and warm cinnamon. Perfect for a delightful dessert or special occasion treat, these cupcakes capture the classic flavors of the beloved hummingbird cake in convenient cupcake form.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup crushed pineapple, drained
Mix-ins
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cupcakes evenly.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Stir well to blend the leavening and spices uniformly.
- Whisk Wet Ingredients: In a separate large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly thickened.
- Add Fruits and Nuts: Fold the mashed ripe bananas, drained crushed pineapple, chopped walnuts, and shredded coconut into the wet mixture, ensuring even distribution throughout the batter.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined; avoid overmixing to keep the cupcakes tender.
- Prepare Cupcake Liners: Line a muffin tin with cupcake liners and fill each liner about two-thirds full with batter to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are done.
- Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Drain pineapple well to avoid excess moisture that could make cupcakes soggy.
- You can substitute walnuts with pecans if preferred.
- For frosting, classic cream cheese frosting pairs beautifully with these cupcakes.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These cupcakes freeze well; wrap individually in plastic and freeze up to 3 months.
