Hummingbird Cupcakes With Cream Cheese Icing & Toasted Pecans Recipe

Name: Hummingbird Cupcakes With Cream Cheese Icing & Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All-purpose Flour; 1 cup Sugar; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 2 whole Eggs, Beaten; 1 teaspoon Vanilla; 1/2 cups Vegetable Oil, Applesauce Or Apple Butter; 1 can (scant) Crushed Pineapple (8 Oz. Can); 1/4 cups Chopped Dates (optional); 1/2 cups Chopped Pecans For Batter; 1 cup Bananas, Mashed; FOR THE FROSTING:; 8 ounces, weight Cream Cheese; 1 stick Butter, Softened; 1 teaspoon Vanilla; 1 pound Powdered Sugar; 1/2 cups Toasted Pecans For Frosting

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup All-purpose Flour
1 cup Sugar
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
2 whole Eggs, Beaten
1 teaspoon Vanilla
1/2 cups Vegetable Oil, Applesauce Or Apple Butter
1 can (scant) Crushed Pineapple (8 Oz. Can)
1/4 cups Chopped Dates (optional)
1/2 cups Chopped Pecans For Batter
1 cup Bananas, Mashed
FOR THE FROSTING:
8 ounces, weight Cream Cheese
1 stick Butter, Softened
1 teaspoon Vanilla
1 pound Powdered Sugar
1/2 cups Toasted Pecans For Frosting

1
Preheat oven to 350 F. Prepare a 12-count cupcake pan by lining it with cupcake liners then spraying the liners with nonstick spray. Set aside.
2
To make the cupcakes, sift together (or just whisk together well) flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl. Set aside.
3
Beat eggs in a small bowl. Add vanilla and oil (apple butter worked great as a substitute for the oil) and mix it in.
4
With a spoon (no mixer!), stir the wet ingredients into the dry ingredients until moistened. Add pineapple (I used almost all of an 8 ounce can), dates, pecans and banana and mix with a spoon. Spoon the batter into the prepared pan.
5
Bake for 25 to 30 minutes until a knife comes out clean, or until they are set.
6
Prepare the frosting by combining softened cream cheese and softened butter until smooth. Blend in vanilla, then gradually add powdered sugar.
7
Toast chopped pecans in a small skillet over medium heat until you can just smell them. I added just a pinch of salt to them after they toasted.
8
Frost the cooled cupcakes however you desire. Then top the frosted cupcakes with the toasted pecans. YUM!

1757

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup All-purpose Flour, 1 cup Sugar, 1/2 teaspoons Baking Soda, and more.

Yes, Hummingbird Cupcakes With Cream Cheese Icing & Toasted Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummingbird Cupcakes With Cream Cheese Icing & Toasted Pecans

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