Penn Herb Wellness Guide
Hummingbird Cupcakes
Ingredients
- Cupcakes3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups very ripe mashed bananas
- 1 8 oz can, crushed pineapple, not drained
- 1 cup chopped walnuts (or pecans)
- Frosting8 oz cream cheese, room temperature
- 2 oz unsalted butter, room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
Directions
- CupcakesPreheat oven to 350F. Sift together flour, baking soda, salt, and cinnamon. Set aside.
- Combine sugar and oil in stand mixer. Mix until well combined.
- Add eggs one at a time until well combined. Add flour mixture and mix until just combined.
- Add vanilla extract, bananas, and pineapple. Mix until just combined. Add nuts and mix just enough to incorporate.
- Bake at 350F for 2530 minutes or until toothpick comes out clean when inserted into the middle of the cupcakes.
- FrostingCombine all ingredients in a large mixing bowl.
- Mix with a hand mixer on low until combined and then on high for about 2 minutes until smooth and creamy.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.