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Hummingbird Cupcakes
4.80
from
29
votes
These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
Prep Time:
20
minutes
mins
Cook Time:
23
minutes
mins
Total Time:
45
minutes
mins
Yield:
22
servings
Course:
Dessert
Cuisine:
American
Ingredients
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
Instructions
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.
Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
Cool cake completely on a wire rack.
Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.
Nutrition
Serving:
1
cupcake
,
Calories:
198
kcal
,
Carbohydrates:
31
g
,
Protein:
3
g
,
Fat:
6.5
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
16.5
mg
,
Sodium:
284
mg
,
Fiber:
1.5
g
,
Sugar:
22
g
- WW Points:
8