Lightened up Hummingbird Cupcakes with Toasted Coconut Cream Cheese Frosting
Lightened up Hummingbird Cupcakes with Toasted Coconut Cream Cheese Frosting takes about 28 minutes from beginning to end. This recipe serves 16 and costs 39 cents per serving. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 193 calories. 1483 people found this recipe to be yummy and satisfying. It works well as a hor d'oeuvre. This recipe is typical of American cuisine. A mixture of banana, vanilla, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Ambitious Kitchen. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 41%. If you like this recipe, you might also like recipes such as Coconut Cream Cupcakes With Toasted Coconut Cream Cheese Frosting, Hummingbird Cupcakes with Pineapple Almond Butter Cream Cheese Frosting, and Carrot Cake with Toasted Coconut Cream Cheese Frosting.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 18 minutes
Ingredients:
3 tablespoons applesauce
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup mashed banana (about 2 1/2 bananas)
1/4 cup buttermilk (or almond milk)
3 tablespoons coconut oil, melted and cooled
1/4 cup dark brown sugar (or coconut sugar)
1 large egg
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1/3 cup crushed pineapple, drained
3/4 cup powdered sugar
4 oz reduced fat cream cheese, softened
1/4 teaspoon fine salt
1/2 cup sugar (or coconut sugar)
1/2 cup raw coconut (or unsweetened coconut flakes)
1/2 teaspoon vanilla
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour or whole wheat pastry flour
Equipment:
muffin liners
hand mixer
muffin tray
whisk
bowl
oven
wooden spoon
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Line cupcake Line a 12-cup standard muffin tin with cupcake liners and spray the inside of the liners with non-stick cooking spray to ensure they don't stick.In medium bowl, combine banana, applesauce, pecans, and crushed pineapple; set aside.In a separate large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside.In a large bowl, beat coconut oil, sugar, brown sugar and vanilla with an electric mixer for 3 minutes. Add in egg and beat until fluffy about another minute. Next fold in banana mixture with wooden spoon. Alternate adding in flour mixture and buttermilk and stir until just combined; do not overmix!Fill cupcakes almost 2/3 full, you should have enough batter for about 16 cupcakes. Bake for 16-20 minutes or until toothpick inserted into center comes out clean. Cool pan on wire rack for 10 minutes then remove cupcakes and transfer to wire rack to finish cooling.To make frosting: Beat cream cheese, powdered sugar and vanilla in a large bowl with an electric mixer for 3 minutes or until smooth.To toast coconut: Preheat oven to 350 degrees F. Spread out coconut in shallow pan and place in oven for 3-5 minutes. Watch the coconut very carefully so it doesn't burn. You'll want the coconut just slightly browned on the edges. It may take more or less time.Spread a heaping tablespoon of frosting on each cupcake then top with a little bit toasted coconut. Enjoy!
Step by step:
1. Preheat oven to 350 degrees F. Line cupcake Line a 12-cup standard muffin tin with cupcake liners and spray the inside of the liners with non-stick cooking spray to ensure they don't stick.In medium bowl, combine banana, applesauce, pecans, and crushed pineapple; set aside.In a separate large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside.In a large bowl, beat coconut oil, sugar, brown sugar and vanilla with an electric mixer for 3 minutes.
2. Add in egg and beat until fluffy about another minute. Next fold in banana mixture with wooden spoon. Alternate adding in flour mixture and buttermilk and stir until just combined; do not overmix!Fill cupcakes almost 2/3 full, you should have enough batter for about 16 cupcakes.
3. Bake for 16-20 minutes or until toothpick inserted into center comes out clean. Cool pan on wire rack for 10 minutes then remove cupcakes and transfer to wire rack to finish cooling.To make frosting: Beat cream cheese, powdered sugar and vanilla in a large bowl with an electric mixer for 3 minutes or until smooth.To toast coconut: Preheat oven to 350 degrees F.
4. Spread out coconut in shallow pan and place in oven for 3-5 minutes. Watch the coconut very carefully so it doesn't burn. You'll want the coconut just slightly browned on the edges. It may take more or less time.
5. Spread a heaping tablespoon of frosting on each cupcake then top with a little bit toasted coconut. Enjoy!
Nutrition Information:
covered percent of daily need
