Hummingbird Cupcakes

5 humminfbird cupcakes with peacans and peices of pineapples



Makes 1 dozen cupcakes


1 cup pecan pieces
1½ cups all-purpose flour
½ teaspoon Kosher salt
½ teaspoon baking soda
⅓ cup vegetable or canola oil
½ cup Sweetie Magic®
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed banana (about 2 small-medium bananas)
½ cup canned crushed pineapple (undrained)

½ pound unsalted butter, room temperature
2 cups powdered sugar
¼ teaspoon Kosher salt
1 teaspoon vanilla extract
2 tablespoons heavy cream

How To Prepare


Preheat oven to 350°F.

Place pecan pieces on a lined cookie sheet and toast the pecans for 8- 10 minutes. Remove from oven to cool.

In a large bowl, whisk together flour, salt and baking soda. Set aside. In a separate bowl, cream together the oil, Sweetie Magic® and sugar until mixed and light in color. Add the eggs one at a time until incorporated, then add the vanilla, banana and pineapple, and mix well. Add the reserved dry ingredients to the wet ingredients and mix well. Fold in the toasted pecans.

Scoop the batter into a lined cupcake pan (fill only about ⅔ of each cup). Place into preheated oven and bake for 20-22 minutes, or until toothpick comes out clean. Remove from oven and let cool completely.


Using a stand or hand mixer with a whisk attachment, beat the butter on high for a couple minutes until light and fluffy. Add the powdered sugar and beat on low speed until incorporated, then increase speed to high and beat until fluffy. Add the salt, vanilla, and heavy cream and beat until well mixed. Wait until cupcakes are completely cooled before frosting.

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