These scrumptious hummingbird cupcakes are super moist and light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
Hummingbird cake first appeared in Southern Living Magazine back in 1978, originally submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina and is known to have won numerous blue ribbons at county fairs. This skinny version does not disappoint! The flavors are reminiscent of a carrot cake, without the carrots and make the perfect Mother's Day dessert!
Skinny Hummingbird Cupcakes
Servings: 22 • Serving Size: 1 cupcake • Points +: 5 pts • Smart Points: 8
Calories: 197.8 • Fat: 6.5 g • Protein: 3.0 g • Carb: 31.1 g • Fiber: 1.7 g • Sugar: 21.7 g
Sodium: 284.2 mg
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup sugar (I used raw)
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 2 tbsp oil
- 2 large eggs
- 1 tsp vanilla
- 2 cups mashed ripe bananas
- 20 oz can crushed pineapple in juice, drained well
- 1/2 cup chopped pecans
For the Frosting:
- 8 oz 1/3-less fat Philadelphia Cream Cheese
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 22 pecan halves
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well. Fold wet ingredients and chopped pecans with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.