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Made with banana, crushed pineapple, coconut and pecans, these Classic Hummingbird Cupcakes are moist, flavorful, and scrumptious.
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Classic Hummingbird Cupcakes

Made with banana, crushed pineapple, coconut and pecans, these Classic Hummingbird Cupcakes are moist, flavorful, and scrumptious.
Servings 12
Author Karen @ The Tasty Bite

Ingredients

  • 1/4 cup crushed pineapple drained
  • 2 large ripe bananas mashed
  • 2 large eggs room temperature
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup unsweetened coconut flakes
  • 1/2 cup chopped pecans more for decoration (if desired)
  • Pillsbury™ Filled Pastry Bag Vanilla 16 oz for decoration

Instructions

  • Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners.
  • In a large bowl, add pineapples and bananas and mash with a fork. Beat in eggs, oil, and vanilla extract.
  • In another bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients into the wet ingredients and mix until well combined. Fold in coconut flakes and pecans.
  • Fill each tin with cake batter about 3/4 full. Bake until the tops are golden brown and when a toothpick inserted in the center of the cupcake comes out clean, about 18 to 20 minutes.
  • Let the cupcakes cool in the pan and then transfer to a wire rack and let cool completely before frosting.
  • Frost and decorate the cupcakes with Pillsbury™ Filled Pastry Bag Vanilla (16 oz) once cool.