Hummingbird Cupcakes Recipe

Name: Hummingbird Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup self-raising flour; 1 tsp ground cinnamon; 1/4 tsp baking soda; 1/2 cup shredded coconut; 1 cup chopped pecans; 1 1/2 cups brown sugar; 1/3 cup vegetable oil; 2 large eggs, lightly beaten; 1/2 cup grated carrot; 7 oz canned crushed pineapple, drained, (reserve 1 tbsp juice for icing); None None toasted flaked coconut, to serve; None None Icing; 4 oz cream cheese, chopped, at room temperature; 3 tbsp butter, chopped, at room temperature; 3/4 cup powdered sugar

Servings: persons

1 cup self-raising flour
1 tsp ground cinnamon
1/4 tsp baking soda
1/2 cup shredded coconut
1 cup chopped pecans
1 1/2 cups brown sugar
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 cup grated carrot
7 oz canned crushed pineapple, drained, (reserve 1 tbsp juice for icing)
None None toasted flaked coconut, to serve
None None Icing
4 oz cream cheese, chopped, at room temperature
3 tbsp butter, chopped, at room temperature
3/4 cup powdered sugar

1
Preheat oven to 350u00b0F. Line a 12-hole muffin pan with paper liners.
2
Sift flour, cinnamon and baking soda into a large bowl. Stir in coconut, pecans and sugar.
3
In a small bowl, whisk together oil and eggs and fold into dry ingredients with carrot and pineapple, until combined.
4
Spoon mixture into paper liners until two-thirds full. Bake 20-25 minutes, or until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
5
Meanwhile, to make icing, in a small bowl, using an electric mixer, beat cream cheese and butter together until creamy. Gradually beat in powdered sugar and reserved pineapple juice, until smooth.
6
Spread icing over cakes. Sprinkle with flaked coconut.

1159

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup self-raising flour, 1 tsp ground cinnamon, 1/4 tsp baking soda, 1/2 cup shredded coconut, and more.

Yes, Hummingbird Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummingbird Cupcakes

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