Description
Delicious and moist hummingbird cupcakes made with banana, pineapple, and nuts.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup mashed ripe banana
- 1 cup crushed pineapple, drained
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix flour, sugar, brown sugar, baking soda, baking powder, and salt.
- In another bowl, whisk together oil, eggs, banana, pineapple, and vanilla extract.
- Combine the wet and dry ingredients, mixing until just combined.
- Fold in the chopped nuts.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cupcakes cool before serving.
Notes
- Store cupcakes in an airtight container.
- You can top with cream cheese frosting for added flavor.
- These cupcakes freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Hummingbird Cupcakes, cupcakes, dessert, banana, pineapple