Hummingbird Cupcakes Recipe
Cuisine: Dessert/Cupcakes
  • 2 Cups All Purpose Flour (sifted if you have time, which I never do)
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 2 tsp Ground Cinnamon
  • 2 tsp Vanilla Extract
  • ½ Cup Sour Cream or Greek Yogurt
  • 2 Mashed Bananas
  • 8 oz. crushed pineapple
  • 1 Cup Sweetened Flaked Coconut
  • ½ Cup Chopped Pecans
  • 1 Cup granulated sugar
  • 1 Cup brown sugar
  • 2 Large Eggs
  • 1 Cup Vegetable Oil
  1. First, mix the dry ingredients (first four ingredients) in a bowl and set aside.
  2. Then, mash the bananas in a bowl, add the pineapple and coconut, and set aside.
  3. Whisk the oil, eggs, and sugars together for two minutes.
  4. Add in the sour cream and vanilla, and slowly add in the dry ingredients just until mixed.
  5. Add the fruit mixture and the nuts, and gently stir until it is evenly distributed.
  6. Grease and line a muffin tin or two, and fill the tins about ¾ way with the batter.
  7. Bake at 350 degrees for 15-20 minutes or until the muffin tops are golden brown.
  8. Allow your delicious Hummingbird Cupcakes to cool before you remove from tins, and to completely cool before storing or icing them.
** Cream Cheese Icing Recipe **

1 8 oz Cream Cheese

1 Stick Butter

16 Oz Powdered Sugar

1 tsp. Vanilla Extract

Whip the cream cheese and butter until smooth and slowly add the powdered sugar, mixing on high until the icing is a smooth consistency. Add in the extract, and chill until you are ready to ice your Hummingbird Cupcakes.

Copyright © Charis Freije, Moms of Faith®, All Rights Reserved
Recipe by Moms of Faith at