Lightened up Hummingbird Cupcakes with Toasted Coconut Cream Cheese Frosting
I’m leaving on a jet plane… headed to incredibly sun-drenched HOT weather to beverage margaritas, consume cupcakes, mexican food, AND frozen yogurt. Probably that’s not exactly how the song goes, but pretty close.
Okay seriously, I CANNOT FREAKING WAIT! I am sorry if I’m causing you to jealous but I’m pretty sure my new favorite hummingbird cupcakes offers you a little happiness. I mean they’re topped using a heavenly TOASTED COCONUT CREAM Parmesan cheese FROSTING!
Once again, sorry for the excitement and excessive exclamation marks. I had formed a huge iced coffee the size of my face this morning. WHOOOOOOOO!
Wow, this is the most outrageous post I’ve ever written so I should just end right now and present you the formula. However, I still need to explain a few things about these magnificent cupcakes.
What are hummingbird cupcakes?
How are these lightened up?
Easy substitutes: Rather than using a couple of oil or butter to make a moist cupcake, We substituted some buttermilk and applesauce to save lots of calories.
Less sugars: I actually felt because these cupcakes already had sugary ingredients, that they didn’t require a large amount of added glucose so I only used 3/4 cup. Now it is rather important to make use of SUPER ripe bananas, due to the naturally high sugar content that release when bananas ripen. Look for bananas with TONS of dark brown spots.
Reduced-fat frosting: Rather than full excess fat cream cheese, I utilized the reduced-fat kind and opted for fresh, unsweetened coconut to top it with.
Methods for you to make these even healthier:
If you want to help to make these healthier, you can substitute 3/4 cup of flour with whole wheat pastry flour; this can make sure that the cupcakes remain moist, but aren’t excessively heavy. Should you choose this, I recommend adding another tablespoon of water (dairy) for your batter.
Steps to make these vegan:
Instead of buttermilk, use soy, almond, or coconut milk. Omit the egg, after that increase oil by 2 tablespoons. For the frosting, best with my vegan coconut whip cream just before offering, or you can use another vegan frosting formula.
Another thing I should mention is these cupcakes are better twenty four hours later. The sugar continue to launch and they also become sweeter and more moist. I will often bake them your day before, then frost them before they are prepared to eat! Words can’t even begin to describe the frosting; it’s magical.
Calories from fat: 189
Body fat: 7.6g
1/2 cup cut pecans
3 tablespoons applesauce
1 1/2 cups all-purpose flour or whole wheat grains pastry flour
1/2 teaspoon cooking soda
1/4 teaspoon cooking powder
1/2 teaspoon floor cinnamon
1/4 teaspoon fine salt
1 teaspoon pure vanilla extract
1 large egg
1/4 cup dark brown sugar (or coconut sugar)
1/4 cup buttermilk (or almond milk)
For the frosting:
3/4 cup powdered sugar
Preheat oven to 350 degrees F. Line cupcake Line a 12-glass regular muffin tin with cupcake liners and spray the inside from the liners with nonstick cooking spray to make sure they don’t stay.
In medium dish, combine banana, applesauce, pecans, and crushed pineapple; set aside.
In a separate large bowl, whisk collectively flour, baking soda pop, baking natural powder, cinnamon and sodium; set aside.
In a large dish, beat coconut oil, sugar, brown sugar quick and easy gluten free cheesecake vanilla with a power mixer for 3 minutes. Add in egg and beat until fluffy about another minute. Next fold in banana blend with solid wood spoon. Alternative adding in flour combination and buttermilk and stir until just mixed; usually do not overmix!
Fill cupcakes almost 2/3 full, you should have enough batter for approximately 16 cupcakes. Bake for 16-20 moments or until toothpick inserted into center comes out clean. Cool pan on cable rack for ten minutes then remove cupcakes and transfer to wire rack to complete cooling.
To create frosting: Defeat cream mozzarella cheese, powdered sugar and vanilla in a large bowl with a power mixer for three minutes or until smooth.
To toast coconut: Preheat oven to 350 degrees F. Spread out coconut in shallow pan and place in range for 3-5 minutes. View the coconut very carefully so that it doesn’t burn. You’ll want the coconut simply slightly browned within the edges. It may take more or less time.
Spread a heaping tablespoon of frosting on each cupcake then top with a bit toasted coconut. Enjoy!