Lightened up Hummingbird Cupcakes with Toasted Coconut Cream Cheese Frosting
Unbelievably moist, lightened up hummingbird cupcakes, flavored with banana, pineapple, pecans, and cinnamon. Topped with a magical toasted coconut cream cheese frosting, these are divine!
Servings 16
Calories 189cal
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 or whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 3 tablespoons coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup sugar (or coconut sugar)
- 1/4 cup dark brown sugar (or coconut sugar)
- 1/4 cup buttermilk (or almond milk)
- For the frosting:
- 4 oz reduced fat cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 cup raw coconut (or unsweetened coconut flakes)
Instructions
- Preheat oven to 350 degrees F. 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 coconut 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 16-20 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.
- To make 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 degrees F. Spread out coconut in shallow pan and place in oven for 3-5 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!
Notes
Adapted from my banana muffins and Martha Stewart
Nutrition
Serving: 1g | Calories: 189cal | Carbohydrates: 28.5g | Protein: 2.8g | Fat: 7.6g | Fiber: 1.3g | Sugar: 17.5g