Hummingbird Cupcakes

Hummingbird cupcakes are a delicious taste of Caribbean flavors. with coconut, pineapple and banana it is not only a delicious cake my the texture is so moist.

I made cupcakes with this recipe but you can also make a cake. the only difference will be your cooking time so please keep an eye and be sure you have cooked it all the way through.

I used brown butter icing for this recipe also and it was so delicious and full of flavor. I have never made anything “brown butter” and I’m pretty sure I’m hooked and will be making some more soon.

from what I understand this is a recipe that originated in Jamaica and has become popular in the southern states. I was looking for new ways to use some of my over-ripe bananas and when I found out about this recipe I had to try it.

of course I made it my own and changed a few things based on what I had on hand. this recipe is what I used and it turned out so good I will be making it again for sure.

Ingredients you will need

• 3 cup flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cup granulated sugar
• 1½ tsp cinnamon
• 1½ tsp vanilla
• 3 lg eggs
• 1 cup vegetable oil
• 2 lg ripe bananas
• 1 can crushed pineapple
• ½ cup chopped pecans plus extra for decoration
• 1½ cup unsweetened cococnut plus extra for decoration

Brown Butter Cinnamon Icing

• 1 stick butter
• 3 cup icing sugar plus extra for consistency
• 1 tsp vanilla
• 1 tsp cinnamon

How to make Hummingbird Cupcakes

1. pre heat oven to 350°f
2. In a medium bowl whisk together flour, baking soda and salt, and cinnamon then set aside.
3. in a larger bowl mash bananas, add canned pineapple (juice and all) oil, vanilla, sugar, and eggs. mix all until well combined.
4. add dry ingredients into the larger bowl with the wet ingredients and stir until everything is incorporated. do not overmix.
5. fold in coconut and chopped pecans. Make sure not to over-mix again. just enough to distribute the added ingredients evenly.
6. line a muffin tray with cupcake liners and fill each one about ½ way. do not over fill as this cake mix does rise quite a lot.
7. bake in the over for 12-15 min or until a toothpick comes out clean.

Brown Butter Cinnamon frosting

1. melt butte in a small pot until the color changes from a pale yellow to a dark brown.
2. pour into a bowl of a stand mixer, using the whisk attachment on the slowest setting start moving the butter around to allow it to cool slightly.
3. add icing sugar and mix until it has all combined then increase in speed until it has whipped slightly.
4. add cinnamon and vanilla a whip for another minute or 2
5. at this point, if the icing is too thick you can add a bit of milk to this in-out. adding the tiniest amount at a time until you reach the right consistency. if it is too thin you can add more sugar.
6. add icing to a piping bag or a freezer bag with the tip cut off and pipe onto cooled cupcakes.
7. sprinkle some coconut and chopped pecans on top.