This easy cupcake recipe lets you treat your family to scrumptious mini versions of classic Southern-style hummingbird cake.
Provided by My Food and Family
Categories Recipes
Time 1h24m
Yield 36 servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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