Healthy Hummingbird Cupcakes!. 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. Instead of cupcakes, you can also make this recipe into a classic Hummingbird cake and increasing the bake time.

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Healthy Hummingbird Cupcakes! Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to "gild the lily." So I've taken a classic hummingbird cake recipe and altered it ever so slightly, to make "Hummingbird Cake" Cupcakes with Sour Cream Frosting. The first change I made was to use butter instead of oil.

You can cook Healthy Hummingbird Cupcakes! use 13 ingredients and 4 the steps. Here guides how you make it.

The main ingredient Healthy Hummingbird Cupcakes! as follows:

Provide 162 grams of crushed pineapple.
You need 162 grams of mashed banana.
Prepare 1 tsp of vanilla extract.
Prepare 2 tbsp of apple vinegar or white.
You need 31 grams of coconut oil or veg.
Provide 150 head of Spelt flour.
You need 1/2 tsp of baking powder.
Provide 1/2 tsp of baking soda.
Prepare 1/2 tsp of cinnamon.
You need 65 grams of brown sugar.
Prepare 1 tsp of stevia or more brown sugar.
Provide 30 grams of chopped walnuts.
You need of a couple tablespoons of pineapple juice.

Here in the south, hummingbird cake is usually thought of as an oil "ol" cake. You can halve the recipe for less cupcakes, but things get tricky with the eggs. Soooo yeah, this Healthy Hummingbird Cake is definitely the better choice! With love and good eats,. - Jess.

How to Make Healthy Hummingbird Cupcakes!

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..
In another bowl mix the flour, baking powder, baking soda, cinnamon and sugar..
Mix the flour ingredients into the wet ingredients add pineapple juice as needed and fold in walnuts..
Spoon in a 12 cup muffin tin and bake for 19-20 minutes (or until poked toothpick comes out clean)..

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. First, vegetable oil is used instead of butter to get the moist, quick. By far the BEST recipe for hummingbird cupcakes that I've ever tried! These are absolutely delicious, very moist, and tender, I definitely recommend it!