Lightened up Hummingbird Cupcakes with Toasted Coconut Cream Cheese Frosting

Incredible lightened up Hummingbird cupcakes flavored with banana, pineapple, and pecans! A mix between carrot cake and banana bread. Topped with a toasted coconut cream cheese frosting. These are divine!

Pecan, banana and pineapple flavored cupcakes.
Photo by connie g.
Pecan, banana and pineapple flavored cupcakes.
Pecan, banana and pineapple flavored cupcakes.

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

12

cupcakes

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup mashed banana (about 2 1/2 bananas)

  • 1/2

    cup chopped pecans

  • 1/3

    cup crushed pineapple, drained

  • 3

    tablespoons applesauce

  • 1 1/2

    cups all-purpose flour

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon baking powder

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    teaspoon fine salt

  • 1

    tablespoon butter, softened

  • 2

    tablespoons olive oil

  • 1

    teaspoon pure vanilla extract

  • 1

    large egg

  • 1/2

    cup sugar

  • 1/4

    cup dark brown sugar

  • 1/4

    cup buttermilk

  • FROSTING:

  • 4

    ounces 1/3 less fat cream cheese, softened

  • 3/4

    cup powdered sugar

  • 1/2

    teaspoon vanilla

  • 1/2

    cup raw coconut (or unsweetened coconut flakes)

Directions

Preheat oven to 350°F. Line cupcake Line a 12-cup standard muffin tin with cupcake liners and spray the inside of the liners with non-stick cooking spray to ensure they don’t stick. In medium bowl, combine banana, applesauce, pecans, and crushed pineapple; set aside. In a separate large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside. In a large bowl, beat butter, oil, sugar, brown sugar and vanilla with an electric mixer for 3 minutes. Add in egg and beat until fluffy about another minute. Next fold in banana mixture with wooden spoon. Alternate adding in flour mixture and buttermilk and stir until just combined; do not overmix! Fill cupcakes almost 2/3 full, you should have enough batter for about 16 cupcakes. Bake for 16 to 20 minutes or until toothpick inserted into center comes out clean. Cool pan on wire rack for 10 minutes then remove cupcakes and transfer to wire rack to finish cooling. FROSTING: Beat cream cheese, powdered sugar and vanilla in a large bowl with an electric mixer for 3 minutes or until smooth. TO TOAST COCONUT: Preheat oven to 350°F. Spread out coconut in shallow pan and place in oven for 3 to 5 minutes. Watch the coconut very carefully so it doesn’t burn. You’ll want the coconut just slightly browned on the edges. It may take more or less time. Spread a heaping tablespoon of frosting on each cupcake then top with a little bit toasted coconut. Enjoy!

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