Dessert for 22
Hummingbird Cupcakes
Banana, pineapple, pecan, and spice cupcakes bake until firm before receiving a sweet cream cheese topping.
$1.03per serving $
45 minstart to table
22servings
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup sugar
- 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
- 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
Steps
- Heat the oven to 350 F and line 22 muffin cups with paper liners.
- Whisk the flours, sugar, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
- Stir in the oil, eggs, vanilla, bananas, drained pineapple, and chopped pecans.
- Fill the muffin cups and bake for 18 to 20 minutes, until firm and a tester comes out clean.
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Cool the cupcakes completely, frost them, and top each with a pecan half.
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