Lightened up Hummingbird Cupcakes with Toasted Coconut Cream Cheese Frosting

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Ambitious Kitchen

Total Time

28 minutes

Prep Time

10 minutes

Cook Time

18 minutes

Rating

(2)

Ingredients

16 servings

1 cup mashed banana (about 2 1/2 bananas)
1/2 cup chopped pecans
1/3 cup crushed pineapple, drained
3 tablespoons applesauce
1 1/2 cups all-purpose flour or whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
3 tablespoons coconut oil, melted and cooled
1 teaspoon pure vanilla extract
1 large egg
1/2 cup sugar (or coconut sugar)
1/4 cup dark brown sugar (or coconut sugar)
1/4 cup buttermilk (or almond milk)
For the frosting:
4 oz reduced fat cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
1/2 cup raw coconut (or unsweetened coconut flakes)

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Preparation

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Step 1

Preheat oven to 350 degrees F. 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.

Step 2

In medium bowl, combine banana, applesauce, pecans, and crushed pineapple; set aside.

Step 3

In a separate large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; set aside.

Step 4

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!

Step 5

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.

Step 6

To make frosting: Beat cream cheese, powdered sugar and vanilla in a large bowl with an electric mixer for 3 minutes or until smooth.

Step 7

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.