Hummingbird Cupcakes

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Ingredients

Cake

1. vegetable cooking spray
2. 3 c flour
3. 1 t baking soda
4. 1/2 t salt
5. 1 3/4 c sugar
6. 1 t ground cinnamon
7. 2 eggs, lightly beaten
8. 1/2 c unsweetened applesauce
9. 3 T vegetable oil
10. 1 3/4 c mashed banana (about 3 large)
11. 1 1/2 t vanilla extract
12. 1 (8 oz) can crushed pineapple in juice, undrained
13. 1 c chopped pecans, optional

Cream Cheese Frosting

14. 1 (8 oz) pkg cream cheese, softened
15. 1 T butter, softened
16. 4 c plus 2 T powdered sugar, sifted
17. 1 t vanilla extract
18. 3/4 c chopped pecans, toasted (optional)

Instructions

1. Preheat oven to 350°F.
2. Line cupcake pans with 18 liners.
3. Combine flour, baking soda, salt, sugar, and cinnamon in a large bowl.
4. In a medium bowl, combine eggs, applesauce, and oil; add to flour mixture, stirring just until dry ingredients are moistened. (Do not beat.)
5. Stir in banana, vanilla, and pineapple.
6. Stir in pecans, if using.
7. Pour batter into cupcake liners.
8. Bake at 350°F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
9. Cool cupcakes on wire racks 10 minutes; remove cupcakes from pans, and cool completely on wire racks.
10. Spread Cream Cheese Frosting on top of cupcakes.

Cream Cheese Frosting

1. Beat cream cheese and butter at high speed of an electric mixer until soft and creamy.
2. Gradually add sugar, beating at low speed just until mixture is light.
3. Gently stir in vanilla and pecans, if using.

Picture of Recipe