Egg-Free Hummingbird Cupcakes Recipe

By jeenikeen

This is a special occasion cupcake recipe. The cake flour gives a light and fluffy texture while the bananas, applesauce and pineapple makes the cupcakes very moist and flavorful.

Ingredients

• 1 cup butter, softened
• 2 cups white sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup vegan sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 2 cups mashed bananas
• 1/2 cup crushed pineapple, drained
• 3 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon salt
• 1 cup flaked coconut, unsweetened
• 1 and 3/4 cups toasted and chopped pecans
• 1 package (8 ounces) vegan cream cheese
• 1/2 cup butter, softened
• 3-3/4 cups confectioner's sugar
• 1 teaspoon vanilla extract

Details

Servings 24
Preparation time 60mins
Cooking time 80mins
Adapted from egglesscooking.com

Preparation

Step 1

Preheat oven to 350F/180C for 15 minutes. Line two 12 cup muffin tins with paper liners. While the oven is heating, place the pecans on a cookie sheet and toast it in the oven for 5-7 minutes, stirring it once or twice in the middle. Stay alert so that the pecans don't burn. After about 6 or 7 minutes, remove the sheet out of the oven and let the nuts cool. Coarsely chop the nuts and set aside.

In a smaller bowl combine together the mashed bananas and crushed pineapple. While mashing the bananas you can add a tablespoon of water or milk to make the mashing easier. In a medium size bowl stir together the Part 3 dry ingredients and set aside.

In another large bowl cream together the butter and sugar using an electric beater. Stir in the applesauce, vegan sour cream, vanilla extract and vinegar. Beat it for another 2 minutes. The mixture will look curdled, but don't worry about that.

Now add the fruit mixture and flour mix alternately, mixing well after each addition. Do not use the mixer for this. A spatula or wooden spoon is just enough.

Once the batter comes along well, stir in the coconut and 1 cup of pecans and mix until just combined.

Scoop out 1/4th-1/3rd cup of batter in each muffin cup. I used a standard size ice cream scoop for this and it was perfect.

Bake it for 20-23 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. I tested just after 20 minutes and it was done. Do not over-bake it because the cupcakes will not be moist and you will end up with dry cupcakes. Cool it completely on a wire rack before frosting.

Frosting:

In a medium size bowl cream together the cream cheese and butter until fluffy. Add vanilla extract and confectioner's sugar 1 cup at a time and beat until smooth.

Frost the cupcakes and top it with the balance 3/4th cup of toasted and chopped pecans.