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Hummingbird Cupcakes

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Delightful Hummingbird Cupcakes with a moist texture featuring bananas and crushed pineapple, topped with rich cream cheese frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 1 cup crushed pineapple, drained
  • 1 cup chopped pecans or walnuts
  • Cream cheese frosting for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Mix the flour, sugar, baking soda, salt, and ground cinnamon in a large bowl.
  3. Combine the vegetable oil, eggs, and vanilla extract in another bowl, then add the mashed bananas and crushed pineapple.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Fold in the chopped pecans or walnuts.
  6. Fill the cupcake liners about 2/3 full with the batter.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack.
  9. Frost with cream cheese frosting and enjoy!

Notes

Use ripe bananas for better sweetness and flavor. Drain pineapple well to avoid soggy batter.

Nutrition

Find it online: https://doughgirlbylea.com/hummingbird-cupcakes/

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