Easy Hummingbird Cake Cupcakes

By

prep: 20 min
total: 1 hr 24 min
servings total: 36 servings

nutritional info per serving


per serving






Calories

180


Total fat

9 g


Saturated fat

4 g



Cholesterol

15 mg


Sodium

150 mg


Carbohydrate

25 g



Dietary fiber

1 g


Sugars

19 g


Protein

2 g



Vitamin A

0 %DV


Vitamin C

4 %DV


Calcium

4 %DV



Iron

4 %DV

View complete recipe

Ingredients

  • 1 pkg. (2-layer size) spice cake mix
  • 1 can (20 oz.) crushed pineapple, undrained
  • 1-1/2 cups mashed fully ripe bananas (about 4)
  • 1 cup chopped PLANTERS Pecans, divided
  • 2 tsp. vanilla
  • 2 tubs (10.6 oz. each) COOL WHIP Cream Cheese Whipped Frosting, thawed

Preparation

Step 1

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add pineapple, bananas, 1/2 cup nuts and vanilla; mix well. Spoon into 36 paper-lined muffin pan cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min.; remove to wire racks. Cool completely.

SPREAD frosting onto cupcakes; sprinkle with remaining nuts.



Kraft Kitchens Tips




Special Extra

Fit pastry bag with desired decorating tip. Spoon enough frosting into prepared bag to fill about halfway. Use to pipe frosting onto cupcakes, refilling bag with remaining frosting if necessary. Or if you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one bottom corner of bag before using to frost cupcakes.

How to Store

Keep refrigerated.

How to Easily Fill Muffin Cups

Filling muffin cups with muffin or cupcake batter can be a messy task. Make it neat and easy by using an ice cream scoop to fill the cups. This also ensures that an equal amount of batter is portioned into each muffin cup.

View complete recipe