Directions
Preheat oven to 350 degrees F. Spray 2 cupcake trays with some Pam or use cupcake liners.
Mix together all your dry ingredients (flour, sugar, salt, baking soda, and spices), except for the pecans, and set aside.
Whisk together all your wet ingredients (eggs, vanilla extract, oil, bananas, and pineapple).
Add your wet ingredients to your dry ingredients. Add the chopped pecans and gently fold your mixture together. Take your time as this will ensure your cupcakes are nice and soft.
Fill your cupcake tin about 3/4 full with your hummingbird cake batter. Bake in the oven for 22-25 minutes, making sure to insert a toothpick at the 22 minute mark to check if your cupcakes are done. If toothpick comes out clean, then cupcakes are done. Once done, place on a wire rack to cool completely.
While cupcakes are cooling, whisk together your frosting ingredients (cream cheese, powdered sugar, and vanilla extract). Place your frosting in a Ziploc bag with the tip cut off, or in a piping bag.
Spread each cupcake with some frosting. Top with a sprinkle of pecans and enjoy!
Ingredients
1 servings
24 cupcakes
- Amount per serving
- Calories179
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 22mg8%
- Sodium 161mg8%
- Total Carbohydrate 27g10%
- Dietary Fiber 3g11%
- Total Sugars 20g
- Protein 3g
- Potassium 262mg6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 350 degrees F. Spray 2 cupcake trays with some Pam or use cupcake liners.
Mix together all your dry ingredients (flour, sugar, salt, baking soda, and spices), except for the pecans, and set aside.
Whisk together all your wet ingredients (eggs, vanilla extract, oil, bananas, and pineapple).
Add your wet ingredients to your dry ingredients. Add the chopped pecans and gently fold your mixture together. Take your time as this will ensure your cupcakes are nice and soft.
Fill your cupcake tin about 3/4 full with your hummingbird cake batter. Bake in the oven for 22-25 minutes, making sure to insert a toothpick at the 22 minute mark to check if your cupcakes are done. If toothpick comes out clean, then cupcakes are done. Once done, place on a wire rack to cool completely.
While cupcakes are cooling, whisk together your frosting ingredients (cream cheese, powdered sugar, and vanilla extract). Place your frosting in a Ziploc bag with the tip cut off, or in a piping bag.
Spread each cupcake with some frosting. Top with a sprinkle of pecans and enjoy!