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Desserts

Easy Hummingbird Cake Cupcakes

Easy Hummingbird Cake Cupcakes recipe
photo by:kraft
This easy cupcake recipe lets you treat your family to scrumptious mini versions of classic Southern-style hummingbird cake.
time
prep:
20 min
total:
1 hr 24 min
servings
total:
36 servings

What You Need

1
pkg.  (2-layer size) spice cake mix
1
can  (15.2 oz.) crushed pineapple in juice, drained
1
cup  mashed fully ripe bananas (about 3)
1
cup  chopped PLANTERS Pecans, divided
2
tsp.  vanilla
2
containers  (16 oz. each) ready-to-spread cream cheese frosting
2
cups  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Add pineapple, bananas, 1/2 cup nuts and vanilla; mix well. Spoon into 36 paper-lined muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min. Remove to wire racks; cool completely.

SPOON frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; sprinkle with remaining nuts.

Kraft Kitchens Tips

Special Extra
Fit pastry bag with desired decorating tip. Spoon enough COOL WHIP mixture into prepared bag to fill about halfway. Use to pipe COOL WHIP mixture onto cupcakes, refilling bag with remaining COOL WHIP mixture when necessary. Or if you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon COOL WHIP mixture into bag, then cut piece off one bottom corner of bag before using to frost cupcakes.
How to Store
Keep frosted cupcakes refrigerated.
How to Easily Fill Muffin Cups
Filling muffin cups with muffin or cupcake batter can be a messy task. Make it neat and easy by using an ice cream scoop to fill the cups. This also ensures that an equal amount of batter is portioned into each muffin cup.
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