Hummingbird Cupcakes
User Reviews
4.8
Hummingbird Cupcakes
Description
This recipe combines dry ingredients including all-purpose and whole wheat flours, sugars, baking soda, salt, and warm spices cinnamon, nutmeg, and ginger in one bowl. Wet ingredients of neutral oil, eggs, vanilla, mashed banana, and well-drained crushed pineapple are mixed separately before folding into the dry mix along with chopped pecans. The batter is stiff but comes together with folding before spooning into cupcake tins.
Baked at 350°F for about 23 minutes, the cupcakes come out moist with soft crumb and fruity sweetness. Cooling completely before frosting is essential for smooth application. The cream cheese frosting is whipped from reduced-fat cream cheese, powdered sugar, and vanilla, chilled until ready to use. Each frosted cupcake is topped with a pecan half for garnish.
These cupcakes pair well with coffee or tea and serve as a flavorful treat combining tropical fruit and warming spices.
Ingredients
- 3/4 cup all-purpose flour
- 8 oz cream cheese 1/3-less fat Philadelphia
- 3/4 cup whole wheat flour
- 1 cup powdered sugar
- 1 cup sugar (I used raw)
- 2 tsp vanilla extract
- 2 tsp baking soda
- 22 pecan halves
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 2 tbsp neutral cooking oil generic cooking oil
- 2 egg large
- 1 tsp vanilla
- 2 cups banana mashed ripe
- 20 oz crushed pineapple drained well, in juice, canned
- 1/2 cup pecans chopped
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 Information
Show DetailsNutrition Facts
Serving: 22servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 198kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 6.5g | 10% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 16.5mg | 6% |
| Sodium | 284mg | 12% |
| Fiber | 1.5g | 6% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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