Hummingbird Cupcakes

• 

  Hummingbird Cupcakes

  • 5 large ripe bananas (5)
  • 2 3/4 cups all-purpose flour (675 mL)
  • 1 tsp cinnamon (5 mL)
  • 1/2 tsp nutmeg (2 mL)
  • 1/2 tsp ground ginger (2 mL)
  • 1 1/4 tsp baking soda (6 mL)
  • 1/2 tsp salt (2 mL)
  • 1 3/4 cups granulated sugar (435 mL)
  • 1 cup canola oil (250 mL)
  • 3 eggs (3)
  • 1 cup pecans toasted, finely chopped (250 mL)
  • 1/2 cup canned pineapple drained (125 mL)

  Lemon Cream Cheese Icing

  • 1 (8 oz) pkg cream cheese room temperature (227 g)
  • 1/4 cup canola margarine (60 mL)
  • 3 1/2 - 4 cups confectioner's sugar (875 mL - 1L)
  • 1 Tbsp lemon zest (15 mL)
  • 1 tsp vanilla extract (5 mL)
• 

  Hummingbird Cupcakes

  1. Line 2 muffin pans with paper liners. Preheat oven to 350°F (180°C).
  2. Place ripe bananas on a foil lined baking pan. Prick skins all over with a fork. Roast bananas for 20 minutes. Remove from oven and let cool. Remove banana skins and mash bananas. Measure out 2 cups (500 mL) of mashed banana.
  3. Meanwhile, in a medium bowl, combine flour, cinnamon, nutmeg, ginger, baking soda and salt. Mix well.  Set aside.
  4. In large bowl, combine together sugar, canola oil and eggs until mixture is thickened, about 2 – 3 minutes. Add dry ingredients to wet ingredients.  Beat until well combined, ingredients, about 1 minute. Mix in mashed banana, chopped pecans and pineapple.
  5. Divide cupcake batter into the paper lined muffin pans. Bake cupcakes for approximately 20 minutes, or until a toothpick inserted into the cupcakes comes out clean. Remove cupcakes form pans and let cool on a wire rack.
  6. Frost with cream cheese icing. Recipe follows.

  Lemon Cream Cheese Icing

  1. In large bowl, beat together the cream cheese and canola margarine until very smooth. Add confectioner’s sugar and beat well.
  2. Add lemon zest and vanilla and beat to combine ingredients.  Adjust confectioner’s sugar or milk quantities if necessary.

Nutritional Analysis

Serving Size

1 cupcake with icing

Servings

24

Calories

390

Total Fat

18 g

Saturated Fat

3.5 g

Cholesterol

35 mg

Sodium

170 mg

Carbohydrates

57 g

Fiber

1 g

Protein

3 g

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