Mini Hummingbird Cupcakes

By ccavaletti

Ingredients

• Cupcakes:
• 3 c all-purpose flour
• 2 c sugar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground ginger
• 1 c vegetable oil
• 1/2 c buttermilk
• 3 large eggs
• 1 tsp vanilla extract
• 1-1/4 c mashed bananas
• 1 (8-oz) can crushed pineapple, drained
• 1 c chopped pecans
• Cream cheese frosting:
• 8 oz cream cheese, softened
• 1/2 c butter
• 1 Tbsp vanilla extract
• 5 c confectioner's sugar
• Garnish: pecan halves

Preparation

Step 1

Preheat oven to 350°. Line 72 cups of miniature muffin pans with paper liners.

In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and ginger. Add oil, buttermilk, eggs, and vanilla and beat at medium speed with a mixer until mixture is smooth. Stir in bananas, pineapple, and pecans. Spoon batter evenly into prepared muffin cups.

Bake for 11 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread cream cheese frosting over cupcakes. Garnish with chopped pecans, if desired.