Description
These Hummingbird Cupcakes are a delightful twist on the classic Hummingbird cake, bursting with the flavors of ripe bananas, crushed pineapple, toasted walnuts, and shredded coconut. Moist and tender, they are perfect for any dessert occasion and guaranteed to impress with their tropical flair and warm cinnamon spice.
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
- 1/2 cup crushed pineapple, drained
Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking once your batter is prepared.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined. This ensures an even distribution of leavening and spice throughout your cupcakes.
- Combine Wet Ingredients: In a separate large bowl, use a whisk or electric mixer to blend the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and slightly creamy.
- Add Fruits and Nuts: Fold the mashed ripe bananas, drained crushed pineapple, chopped walnuts, and shredded coconut into the wet ingredients, stirring gently to combine without overmixing.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until all the flour is incorporated. Be careful not to overmix to keep the cupcakes light and tender.
- Fill Cupcake Liners: Line a cupcake pan with paper liners and fill each about two-thirds full with the batter, ensuring even-sized cupcakes for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when the cupcakes are fully baked.
- Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting or serving.
Notes
- Ensure the pineapple is well-drained to avoid excess moisture in the batter.
- Use very ripe bananas for maximum sweetness and moisture.
- You can substitute walnuts with pecans for a different nutty flavor.
- For a richer taste, consider topping with cream cheese frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
