Recipes and Cooking Hummingbird Cupcakes Featuring pineapple and coconut, this tastes like a traditional hummingbird cake, but it's hiding bananas and sweet potatoes, too, for extra nutrition. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 21, 2020 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Cool Time: 5 mins Bake Time: 20 mins Total Time: 45 mins Servings: 18 Yield: 18 cupcakes Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 cup granulated sugar 2 teaspoon baking powder ½ teaspoon salt ¼ teaspoon ground cinnamon ¼ teaspoon ground cloves 1 cup mashed ripe bananas (3 medium) 2 eggs, lightly beaten ½ cup vegetable oil 1 teaspoon vanilla 1 cup shredded, peeled uncooked sweet potato (1 medium) 1 cup finely chopped fresh pineapple 1 recipe Marshmallow-Cream Cheese Frosting ½ cup raw chip coconut or flaked coconut, toasted* Marshmallow-Cream Cheese Frosting 1 3 ounce package cream cheese, softened 3 cup powdered sugar 1 cup marshmallow crème 1 teaspoon coconut flavoring Directions Preheat oven to 350°F. Grease and lightly flour eighteen 2 1/2-inch muffin cups or line with paper bake cups. Set pans aside. In a very large bowl combine flour, granulated sugar, baking powder, salt, cinnamon, and cloves. Stir in bananas, eggs, oil, and vanilla just until combined. Fold in sweet potato and 1/2 cup of the pineapple. Divide batter evenly among muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans. Cool completely on racks. Spread Marshmallow-Cream Cheese Frosting on cupcakes. Sprinkle with toasted coconut. Top with the remaining pineapple just before serving. Marshmallow-Cream Cheese Frosting In a large bowl beat cream cheese with an electric mixer on medium to high speed until fluffy. Add powdered sugar, marshmallow crème, and coconut flavoring. Beat on low speed until combined. Beat on high speed for 30 seconds. *Tip: To toast coconut, spread chips or flakes in a shallow baking pan. Bake in a preheated 350°F oven for 5 to 7 minutes or just until golden, shaking the pan once or twice. Watch closely to prevent overbrowning. Print Nutrition Facts (per serving) 306 Calories 9g Fat 55g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 306 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 26mg 9% Sodium 139mg 6% Total Carbohydrate 55g 20% Total Sugars 39g Protein 3g Vitamin C 5.9mg 30% Calcium 50.5mg 4% Iron 1.1mg 6% Potassium 143mg 3% Folate, total 36.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.