Lightened up Hummingbird Cupcakes with Toasted Coconut Cream Cheese Frosting

I’m leaving on a jet aircraft… going to incredibly sun-drenched Warm weather to beverage margaritas, eat cupcakes, mexican food, AND frozen yogurt. Maybe that’s not just how the song goes, but quite close.
Okay seriously, I CAN’T 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 joy. I mean they’re topped with a heavenly TOASTED COCONUT CREAM Mozzarella cheese FROSTING!
Once again, sorry for the excitement and excessive exclamation marks. I had a huge iced coffee how big is my face this morning. WHOOOOOOOO!
Wow, this is actually the most outrageous post I’ve ever written therefore i should just end right now and give you the formula. Regrettably, I still have to explain a few things about these magnificent cupcakes.
What are hummingbird cupcakes?
How are these lightened up?
Easy substitutes: Rather than using a bunch of oil or butter to make a moist cupcake, We substituted some buttermilk and applesauce to save lots of calories.
Less sugars: We felt because these cupcakes already had nice ingredients, they didn’t require a lot of added sugar so I just utilized 3/4 cup. Today it is extremely important to make use of SUPER ripe bananas, due to the naturally higher sugar content that launch when bananas ripen. Look for bananas with TONS of brownish spots.
Reduced-fat frosting: Instead of full fats cream cheese, I used the reduced-fat kind and opted for natural, unsweetened coconut to top it with.
Methods for you to make these also healthier:
If you wish to make these healthier, you can substitute 3/4 cup of flour with whole wheat grains pastry flour; this will make sure that the cupcakes are still moist, but aren’t excessively heavy. Should you choose this, I would recommend adding another tablespoon of liquid (milk) to your batter.
Steps to make these vegan:
Instead of buttermilk, use soy, almond, or coconut milk. Leave out the egg, then increase oil by 2 tablespoons. For the frosting, best with my vegan coconut whip cream just before offering, or you should use another vegan frosting recipe.
Another thing I will mention is these cupcakes are better 24 hours later. The sugars continue to discharge and so they become sweeter and much more moist. I will frequently bake them the day before, after that frost them right before they are ready to consume! Words can’t even commence to describe the frosting; it’s magical.
In case you have almost any inquiries about where and the way to make use of Stuffed zucchini boats; Shiki-Longisland.com,, it is possible to e mail us in our page. Calories: 189
Fat: 7.6g
Sugars: 28.5g
Glucose: 17.5g
Fibers: 1.3g
Protein: 2.8g
Prep period:
10 mins
Cook time:
18 mins
Total period:
28 mins
Ingredients
1/2 cup cut pecans
3 tablespoons applesauce
1 1/2 cups all-purpose flour or whole wheat pastry flour
1/2 teaspoon baking 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
Instructions
Preheat oven to 350 degrees F. Line cupcake Line a 12-cup regular muffin tin with cupcake liners and squirt the inside of the liners with nonstick cooking spray to make sure they don’t stay.
In medium dish, combine banana, applesauce, pecans, and crushed pineapple; reserve.
In another large bowl, whisk jointly flour, baking soda pop, baking powder, cinnamon and salt; set aside.
In a large bowl, beat coconut oil, sugar, brown sugar and vanilla with an electric mixer for 3 minutes. Add egg and beat until fluffy about another minute. Next fold in banana combination with solid wood spoon. Alternative adding in flour blend and buttermilk and mix until just mixed; do not overmix!
Fill cupcakes almost 2/3 full, you should have enough batter for approximately 16 cupcakes. Bake for 16-20 minutes or until toothpick put into center arrives clean. Cool pan on wire rack for ten minutes then remove cupcakes and transfer to cable rack to complete cooling.
To make frosting: Beat cream cheese, powdered glucose and vanilla in a big bowl with an electric mixer for 3 minutes or until smooth.
To toast coconut: Preheat range to 350 degrees F. Spread out coconut in shallow pan and place in range for 3-5 mins. View the coconut very carefully so that it doesn’t burn off. You will want the coconut just slightly browned on the edges. It may take pretty much time.
Spread a heaping tablespoon of frosting about each cupcake then top with a bit toasted coconut. Enjoy!

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