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Mini Hummingbird Cupcakes

Name: Mini Hummingbird Cupcakes
Prep time: 15 min
Total time: 40 min
Cuisine: Cakes, Easter Recipes
Ingredients: For the cupcakes:; 1 ⅔ cups all-purpose flour; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 large egg; 1 egg yolk; ⅔ cup Splenda® Stevia Sweetener Jar; ½ cup crushed pineapple, drained; 2 ripe bananas, mashed; ⅓ cup coconut oil, melted; 1 teaspoon vanilla extract; ¼ cup nonfat milk; ½ cup finely chopped pecans, plus extra for garnish; For the frosting:; 8 ounces cream cheese, softened; ⅔ cup nonfat plain Greek yogurt; ¼ cup Splenda® Stevia Sweetener Jar; 2 teaspoons vanilla extract

Makes 24 servings Calories 130 Prep Time 15 minutes Total Time 40 minutes Made with Splenda® Stevia Sweetener

Ingredients

For the cupcakes:

1 ⅔ cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 large egg

1 egg yolk

⅔ cup Splenda® Stevia Sweetener Jar

½ cup crushed pineapple, drained

2 ripe bananas, mashed

⅓ cup coconut oil, melted

1 teaspoon vanilla extract

¼ cup nonfat milk

½ cup finely chopped pecans, plus extra for garnish

For the frosting:

8 ounces cream cheese, softened

⅔ cup nonfat plain Greek yogurt

¼ cup Splenda® Stevia Sweetener Jar

2 teaspoons vanilla extract

Nutrition Info Per Serving

Serving Size: 1 cupcake

Calories	130
Total Fat	8g
Saturated Fat	4.5g
Cholesterol	25mg
Sodium	135mg
Total Carbs	12g
Dietary Fiber	1g
Sugars	3g
Added Sugars	0g
Protein	3g

Instructions

To make the cupcakes:

Preheat oven to 350°F and line a mini muffin tin with paper liners. In a medium bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
Using a stand or hand mixer, whip egg, egg yolk and Splenda Stevia Sweetener until smooth and lightened in colour, about 3 minutes. Add pineapple, banana, coconut oil and vanilla. Mix until well combined.
Add ⅓ of flour mixture, followed by ½ (⅛ cup) of milk. Mix each addition until combined, but do not overmix. Continue to alternate dry ingredients and remaining milk until all ingredients are incorporated. Using a spatula, fold in pecans until combined.
Scoop batter into prepared tin, filling each cup two-thirds full. Bake on center rack for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pan for 5 minutes before transferring to a wire rack to finish cooling.

To make the frosting:

Using a stand or hand mixer, whip cream cheese, Greek yogurt, Splenda Stevia Sweetener and vanilla until light and fluffy.
Top cooled cupcakes generously with frosting and garnish with chopped pecans.