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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.
20 min
1 hr 24 min
36 servings

What You Need

pkg.  (2-layer size) spice cake mix
can  (20 oz.) crushed pineapple, undrained
cups  mashed fully ripe bananas (about 4)
cup  chopped PLANTERS Pecans, divided
tsp.  vanilla
tubs  (10.6 oz. each) COOL WHIP Cream Cheese Whipped Frosting, thawed

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 pan 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.

SPREAD frosting onto cupcakes; sprinkle with remaining nuts.

Kraft Kitchens Tips

Special Extra
Fit pastry bag with desired decorating tip. Spoon enough frosting into prepared bag to fill about halfway. Use to pipe frosting onto cupcakes, refilling bag with remaining frosting if necessary. Or if you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one bottom corner of bag before using to frost cupcakes.
How to Store
Keep 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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