These super moist hummingbird cupcakes are light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
Skinny Hummingbird Cupcakes
Instead of cupcakes, you can also make this recipe into a classic Hummingbird cake and increasing the bake time. These cupcakes are perfect for spring time or the Easter holiday. More Easter desserts I love are
Easter Egg Cake Balls
,
Coconut Macaroon Egg Nests
and
Super Moist Carrot Cake
.
Hummingbird cake first appeared in
Southern Living Magazine
back in 1978, originally submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina and is known to have won numerous blue ribbons at county fairs. This skinny version does not disappoint! The flavors are reminiscent of a carrot cake, without the carrots and make the perfect Mother's Day dessert!
How long do hummingbird cupcakes last?
Cupcakes can last up to 2 days. These are best eaten within the first 24 hours or you can store them in a closed container.
Can you freeze hummingbird cupcakes?
Yes, you can freeze these cupcakes but only without the frosting. Once baked, let cool to room temperature and in a storage bag or plastic wrap. Reheat in microwave.
More Spring Desserts you will love!
