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Hummingbird Cupcake Recipe

March 5, 2013 by Louise 9 Comments

Hummingbird Cupcakes

This is my favourite cupcake recipe. Amazingly moist, with beautiful tropical flavours from the pineapple, banana and coconut. The passion fruit in the icing gives it some tartness which cuts the richness of the cream cheese. Every time I make it, I am asked for the recipe so I thought I would share it here. Enjoy!

Please note, I have included the recipe here with and without photos for printing.

With photos… 

hummingbird1a

Directions:

Preheat oven to 180 degrees celcius. Sift flour into a large bowl with sugar, bicarb soda and cinnamon. In a separate bowl, mix oil, apple sauce, eggs, mashed bananas and vanilla.

hummingbird2

Mix wet ingredients into dry ingredients until all mixed but do not overmix.

hummingbird3

Fold in carrots, coconut and pineapple. Mix gently until just combined.

hummingbird4

Scoop batter into 12 cupcake liners, filling to about 3/4 of the way up. I like to use an ice cream scoop for this. Alternatively, pour into a greased and lined 10” springform pan. Bake for the cupcakes for 25 mins and the cake for about 60-70 minutes.

hummingbird5

Cooked when sides are beginning to shrink away from edges of tins and tops are golden. Or use skewer test – the skewer should come out clean. Leave the cupcakes/cake in the tins for 5 minutes and then cool on a rack. Cool cupcakes/cake completely before icing.

hummingbird6

Icing:

Beat cream cheese and butter with electric mixer until smooth, approx 2 mins. Add sugar and beat until light and fluffy, approx 3 mins. On low speed, mix in the passionfruit. Pipe the icing on the cupcakes/cake and top with coconut if desired.

hummingbird7

Hummingbird Cupcakes

Serving Size: 12 Cupcakes

Hummingbird Cupcakes

Amazingly moist, with beautiful tropical flavours from the pineapple, banana and coconut. The passionfruit in the icing gives it some tartness which cuts the richness of the cream cheese.

Ingredients

  • 2 cups plain flour
  • 1 1/2 cups sugar
  • 2 teaspoons bicarbomate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegetable or canola oil
  • 1/2 cup apple sauce
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla essence
  • 2 mashed bananas (medium size)
  • 1 grated carrot
  • 1 cup desiccated coconut or sweetened shredded coconut
  • 3/4 cup canned pineapple chunks or rings drained, cut into small pieces
  • Cream cheese icing
  • 250 g cream cheese room temp
  • 100 g butter room temp
  • 120g icing sugar sifted
  • Juice of 2 passionfruit
  • Shredded fresh coconut topping. If unavailable, use dessicated coconut or sweetened shredded coconut.

Instructions

    1. Preheat oven to 180 degrees celsius.
    2. Sift flour into a large bowl with sugar, bicarb soda and cinnamon. In a separate bowl, mix oil, apple sauce, eggs, mashed bananas and vanilla.
    3. Mix wet ingredients into dry ingredients until all mixed but do not overmix.
    4. Fold in carrots, coconut and pineapple.
    5. Mix gently until just combined.
    6. Scoop batter into 12 cupcake liners, filling to about 3/4 of the way up. I like to use an icecream scoop for this.
    7. Alternatively, pour into a greased and lined 10” springform pan.
    8. Bake for the cupcakes for 25 mins and the cake for about 60-70 minutes.
    9. Cooked when sides are beginning to shrink away from edges of tins and tops are golden. Or use skewer test – the skewer should come out clean.
    10. Leave the cupcakes/cake in the tins for 5 minutes and then cool on a rack. Cool cupcakes/cake completely before icing.

Icing

  1. Beat cream cheese and butter with electric mixer until smooth, approx 2 mins.
  2. Add sugar and beat until light and fluffy, approx 3 mins. On low speed, mix in the passionfruit.
  3. Pipe the icing on the cupcakes/cake and top with coconut if desired.
  4. Storage:
  5. Fresh coconut only stays fresh for a day or two. If you make the cupcakes without the fresh coconut, they are good for about 3 days in the fridge (the cream cheese needs refrigeration).

Makes 12 cupcakes or a 10″ round cake

Happy Caking!

Wynona

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Reader Interactions

Comments

  1. payal Agarwal

    August 29, 2014 at 4:58 AM

    I made it for the first time and made 100 of them !!! its just a fail proof recipe….each n every cupcake was savored in minutes !!!
    thank you for sharing such an awesome recipe and in such detailed steps. i think no one can go wrong with this recipe.

    Reply
  2. wynona

    June 3, 2013 at 2:09 PM

    Kirsty – wonderful news! Did you take photos? Would love to see 🙂 Please email me if you did hello@redcarousel.com

    Reply
  3. Kirsty Snoxell

    June 1, 2013 at 9:19 PM

    I just made these ( the mixture made 17 big cupcakes, wonderful) and the have come out beautifully. Cannot wait for everyone to taste them, I have even made the hearts! Thank you so much for the receipt.

    Reply
  4. wynona

    April 19, 2013 at 11:15 AM

    Hi – I would use lemon juice or lime juice, they’ll give it that tartness your after.

    Reply
  5. Jasmin

    April 18, 2013 at 7:05 AM

    Hi, are there any other alternatives for passion fruit? Here in the Philippines we seldom have this kind of fruit. Thanks

    Reply
  6. Abeer

    March 7, 2013 at 10:35 PM

    Great recipe Wynona! Next time I need to make cupcakes, I am totally making these…they look delishhh!

    Reply
  7. Kate

    March 5, 2013 at 7:41 PM

    That’s the closest thing I’ve ever seen to a ‘about-to-head-to-the-beach cupcake’. That must be bursting with a tropical zing!

    Reply
  8. Eftychia

    March 5, 2013 at 6:10 PM

    Thank you so much for this recipe. It sounds so GOOD!

    Reply
  9. Decadent Diva

    March 5, 2013 at 3:57 PM

    This is one of my favorite cupcake recipes of all time! Looks delish!

    Reply

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Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

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