Salted Caramel Hummingbird Cupcakes

These Salted Caramel Hummingbird Cupcakes are a fun take on the traditional hummingbird cake. They have just the right amount of sweet and salty. These cupcakes are too good to resist because they have bananas, pineapple, caramel, and a pinch of sea salt in them.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup mashed ripe bananas
• 1/2 cup crushed pineapple, drained
• 1/4 cup caramel sauce
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup chopped pecans
• 1/4 cup shredded coconut
• Sea salt flakes for garnish

Instructions:

Start by heating the oven to 350F 175C

Put the flour, sugar, salt, baking soda, cinnamon, and nutmeg in a bowl and mix them together

Mix the eggs, vegetable oil, mashed bananas, crushed pineapple, caramel sauce, and vanilla extract in a different bowl using a whisk

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Add the pecans and coconut shreds and mix them in

Put cupcake liners in a muffin tin and fill each one about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down

Spread caramel sauce on top of each cupcake and top with sea salt flakes after it has cooled

Have fun with your tasty Salted Caramel Hummingbird Cupcakes