How To Make Skinny Hummingbird Cupcakes
Bake the moistest hummingbird cupcakes with this recipe! Made with pineapple, bananas, pecans, and cinnamon, with cream cheese on top for a sweet finish!
Serves:
Ingredients
- ¾cupall-purpose flour
- ¾cupwhole wheat flour
- 1cupsugar
- 2tspbaking soda
- 1tspsalt
- 1tspground cinnamon
- ¼tspnutmeg
- ¼tspground ginger
- 2tbspoil
- 2large eggs
- 1tspvanilla
- 2cupsmashed ripe bananas
- 20ozcan crushed pineapple in juice,drained well
- ½cuppecans,chopped
For the Frosting:
- 8Philadelphia cream cheese,⅓-less fat
- 1cuppowdered sugar
- 2tspvanilla extract
- 22pecan halves
Instructions
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Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, baking soda, salt, and spices; stir well with a whisk.
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In a medium bowl, combine oil, eggs, and vanilla; stir well. Add banana and pineapple; mix well.
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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.
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Spoon batter into cupcake tin. Bake at 350 degrees F for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
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Meanwhile, to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
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Cool cupcakes completely on a wire rack.
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Spread frosting over the cupcakes once they are cooled. Garnish each cupcake with a pecan half on top.
Nutrition
- Calories: 310.88kcal
- Fat: 18.77g
- Saturated Fat: 8.48g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.08g
- Polyunsaturated Fat: 1.94g
- Carbohydrates: 33.03g
- Fiber: 1.72g
- Sugar: 22.86g
- Protein: 4.66g
- Cholesterol: 62.24mg
- Sodium: 281.52mg
- Calcium: 53.69mg
- Potassium: 199.97mg
- Iron: 0.85mg
- Vitamin A: 159.11µg
- Vitamin C: 3.73mg
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