I'm not the biggest fan of banana bread - in fact, I barely tolerate it - but if you throw in crushed pineapple, nuts, coconut, and then smother it in creame cheese frosting, how can it not taste good?! That's what hummingbird cupcakes are. A lovely name, no? I don't know what hummingbirds have to do with banana, pineapple, coconut, pecans or cream cheese - but who doesn't love this combination - and who doesn't love hummingbirds? Life's short. Eat cupcakes.
adapted from Annie's Eats
makes 24 cupcakes
2 cups all-purpose flour
½ tsp. baking soda
¾ tsp. salt
½ tsp. ground cinnamon
11 tbsp. unsalted butter, melted and cooled
1¼ tsp. vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana (about 4 bananas)
2/3 cup crushed pineapple, drained
2/3 cup chopped pecans (optional)
2/3 cup unsweetened shredded coconut
(plus an extra 1/3 cup toasted in the oven at 325˚ F for 4 minutes for a pretty and tasty topping)
For the frosting:
(I strongly recommend doubling the following for the 24 cupcakes...better to have extra than not enough!)
8 oz. reduced fat cream cheese, at room temperature
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2 cups confectioners sugar
Preheat the oven to 350˚ F and line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, salt and cinnamon. In a large bowl, use an electric mixer to combine the butter, vanilla, and sugar and beat until blended and smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the mashed banana. At this point, switch to a spatula to mix in the dry ingredients just until incorporated. Gently fold in the pineapple, nuts (if using), and coconut until evenly mixed.
Divide the batter between the prepared liners, filling each about ¾ full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost the cupcakes after they are completely cooled.