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hummingbird cupcakes

Delicious and moist hummingbird cupcakes packed with pineapple, bananas, and pecans, topped with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 22
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 cup all-purpose flour
  • 0.75 cup whole wheat flour
  • 1 cup sugar (raw)
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp ground ginger
  • 2 tbsp oil
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups mashed ripe bananas
  • 20 oz crushed pineapple in juice (drained)
  • 0.5 cup chopped pecans
Frosting Ingredients
  • 8 oz 1/3-less fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 2 tsp vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine flours, sugar, baking soda, salt, and spices; mix well.
  2. In a medium bowl, whisk together oil, eggs, vanilla. Stir in mashed bananas and pineapple.
  3. Fold wet ingredients and chopped pecans into the dry mixture until just combined.
  4. Spoon the batter into cupcake liners. Bake for 23 minutes or until a toothpick inserted in the center comes out clean.
  5. Meanwhile, prepare the frosting by beating cream cheese, powdered sugar, and vanilla until smooth. Refrigerate until needed.
  6. Allow cupcakes to cool completely on a wire rack before frosting. Spread frosting over each cupcake and top with a pecan half.

Notes

Enjoy these delightful hummingbird cupcakes as a sweet treat for any occasion.