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Mini Hummingbird Cupcakes

Mini Hummingbird Cupcakes

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


To make the cupcakes:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

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

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