Recipe: Perfect Healthy Hummingbird Cupcakes!

Healthy Hummingbird Cupcakes!. Instead of cupcakes, you can also make this recipe into a classic Hummingbird cake and increasing the bake time. These cupcakes are perfect for spring time or the Easter holiday. More Easter desserts I love are Easter Egg Cake Balls, Coconut Macaroon Egg Nests and Super Moist Carrot Cake.

You can also easily double the recipe for parties, or if you want to make it into a layer cake instead. Try these Hummingbird Cupcakes for your next family gathering! So I've taken a classic hummingbird cake recipe and altered it ever so slightly, to make "Hummingbird Cake" Cupcakes with Sour Cream Frosting. You can cook Healthy Hummingbird Cupcakes! using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Healthy Hummingbird Cupcakes!

1. It's 162 grams of crushed pineapple.
2. It's 162 grams of mashed banana.
3. Prepare 1 tsp of vanilla extract.
4. You need 2 tbsp of apple vinegar or white.
5. It's 31 grams of coconut oil or veg.
6. Prepare 150 head of Spelt flour.
7. It's 1/2 tsp of baking powder.
8. You need 1/2 tsp of baking soda.
9. You need 1/2 tsp of cinnamon.
10. You need 65 grams of brown sugar.
11. Prepare 1 tsp of stevia or more brown sugar.
12. It's 30 grams of chopped walnuts.
13. Prepare of a couple tablespoons of pineapple juice.

The first change I made was to use butter instead of oil. Here in the south, hummingbird cake is usually thought of as an oil "ol" cake. This whimsical take on our classic Hummingbird Cake recipe shrinks the moist, three-layer cake into cupcakes, garnishing with bright candied pineapple wedges in honor of the canned pineapples that give the cake batter its incredible moistness. There are a few rules for success in this recipe that make it truly stand out.

Healthy Hummingbird Cupcakes! instructions

1. Preheat oven 176°c/350°f . In a large bowl, combine crushed pineapple, banana, vanilla extract, vinegar and coconut oil. Mix well one at a time..
2. In another bowl mix the flour, baking powder, baking soda, cinnamon and sugar..
3. Mix the flour ingredients into the wet ingredients add pineapple juice as needed and fold in walnuts..
4. Spoon in a 12 cup muffin tin and bake for 19-20 minutes (or until poked toothpick comes out clean)..

First, vegetable oil is used instead of butter to get the moist, quick. Wiggins of Greensboro, North Carolina, we had no idea the cake would become our most popular and beloved Southern cake recipe ever. Without a doubt, the cake is a beauty with its three moist layers topped with cream cheese frosting and pecans; but it's the taste that really keeps us coming back. In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended.