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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!

Course Cake, cupcakes, Dessert
Keyword hummingbird cupcakes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16
Calories 189 kcal
Author Monique of AmbitiousKitchen.com

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

  1. 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.

  2. In medium bowl, combine banana, applesauce, pecans, and crushed pineapple; set aside.
  3. In a separate large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside.
  4. 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!
  5. 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.
  6. To make frosting: Beat cream cheese, powdered sugar and vanilla in a large bowl with an electric mixer for 3 minutes or until smooth.
  7. 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.
  8. Spread a heaping tablespoon of frosting on each cupcake then top with a little bit toasted coconut. Enjoy!

Recipe Notes

Adapted from my banana muffins and Martha Stewart

Nutrition Facts
Lightened up Hummingbird Cupcakes with Toasted Coconut Cream Cheese Frosting
Amount Per Serving (1 g)
Calories 189 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Carbohydrates 28.5g10%
Fiber 1.3g5%
Sugar 17.5g19%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.