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Hummingbird Cupcakes & Toasted Coconut Buttercream. A southern classic topped with a swirl of smooth and creamy toasted coconut buttercream. | thesugarcoatedcottage.com #banana #cupcake #hummingbird

Hummingbird Cupcakes And Toasted Coconut Buttercream

Stacey - The Sugar Coated Cottage
Hummingbird cupcakes, banana, pineapple and pecans. With a dollop of toasted coconut buttercream to top it all off. A southern classic!
5 from 1 vote
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Course Dessert
Cuisine American

Ingredients
  

  • CUPCAKES:
  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 large eggs room temp
  • 1 cup canola oil vegetable will work to
  • 1 Tbsp vanilla extract
  • 2 cups ripe bananas chopped about 3 large
  • 1 - 8 oz can of crushed pineapple with juice
  • 1 cup chopped pecans
  • BUTTERCREAM:
  • 1 cup unsalted butter room temp
  • 1 lb powdered sugar you can buy 1 lb bags
  • 1/2 cup toasted coconut chopped up really fine I found Bobs Redmill Macaroon fine coconut works best
  • 3 Tbsp coconut milk from a can if you don't have this you can use milk
  • 1 Tbsp vanilla extract
  • GARNISH:
  • Toasted coconut larger slivers if you have it, I used Bobs Redmill unsweetened flaked coconut

Instructions
 

  • Preheat oven to 350 degrees F.
  • Line cupcake/muffin tray that holds 24 with liners.
  • CUPCAKES:
  • Starting with the dry ingredients and then the liquid, add all ingredients to bowl of mixer but not pecans those will be folded in.
  • Mix on medium speed until all ingredients are completely combined scraping down sides of bowl as needed.
  • By hand fold in the pecans.
  • Pour batter into each cupcake cavity, about 2/3's to 3/4's of the way full.
  • Bake 15-17 minutes or until golden on top and toothpick inserted comes out clean.
  • Let cool completely.
  • BUTTERCREAM:
  • Cream butter until light and pale yellow.
  • Slowly add in the powdered sugar one spoon full at a time.
  • Add in the coconut milk and vanilla, mix until well combined.
  • Add the toasted coconut. Mix until completely

Notes

If you need to toast your own coconut flakes or macaroon coconut you can. Preheat oven to 350 degrees. Line cookie sheet with parchment. Put desired amount of coconut on cookie sheet and bake for 1-2 minutes or until golden brown. The coconut will brown up fast so don't turn your back or walk away, it can burn easily.
Tried this recipe?Let us know how it was!