These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
Ingredients
3/4cupall-purpose flour
3/4cupwhole wheat flour
1cupsugar(I used raw)
2tspbaking soda
1tspsalt
1tspground cinnamon
1/4tspnutmeg
1/4tspground ginger
2tbspoil
2large eggs
1tspvanilla
2cupsmashed ripe bananas
20ozcan crushed pineapple in juice(drained well)
1/2cupchopped pecans
For the Frosting:
8oz1/3-less fat Philadelphia Cream Cheese
1cuppowdered sugar
2tspvanilla extract
22pecan halves
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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.