Hummingbird Cupcakes
These incredibly moist hummingbird cupcakes are airy and bursting with flavor from fresh pineapple, mashed bananas, crunchy pecans, and a delightful blend of cinnamon and spices, all crowned with a luscious cream cheese frosting.
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Ingredients
- 3/4 cup all-purpose flour
- 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
- 1/2 cup chopped pecans
- 8 oz 1/3-less fat Philadelphia Cream Cheese
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 22 pecan halves
- 2 tsp baking soda
- 3/4 cup whole wheat flour
- 1 cup sugar
Instructions
- 1
Begin by setting your oven temperature to 350°F. In a spacious mixing bowl, blend together the flour, sugar, baking soda, salt, and spices; whisk thoroughly to ensure an even mix.
- 2
In a separate medium bowl, whisk together the oil, eggs, and vanilla extract until well combined. Next, incorporate the mashed banana and crushed pineapple, mixing until uniform.
- 3
Gradually combine the wet mixture with the dry ingredients along with the chopped pecans, folding them gently. The batter will initially seem thick and dry, but continue to fold until everything is well incorporated.
- 4
Distribute the batter evenly into a cupcake pan. Place in the oven and bake at 350°F for approximately 23 minutes, or until a toothpick inserted into the center comes out clean.
- 5
While the cupcakes are baking, prepare the frosting by beating together the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth. Set aside in the refrigerator until you are ready to frost the cupcakes.
- 6
Allow the cupcakes to cool completely on a wire rack.
- 7
Once the cupcakes have cooled, generously spread the frosting on top of each one. To finish, place a pecan half on each cupcake for decoration.