Wednesday, March 23, 2016

Healthy Hummingbird Cupcakes with Cream Cheese Frosting

Easter is quickly coming up.  I don't know where time has flown, but Easter is taking me completely by surprise this year.  I often end up going way off track with new healthy lifestyle when I let myself believe that it's 'just one day' and only comes 'once a year'. I've decided that this year I was going to make a wonderful meal that allows me to completely stay on track.  I have every intention of still making a wonderful meal for my family that they will never guess is healthy.  These hummingbird cupcakes are going to be the star of my dessert table.

Hummingbird cake is a classic southern treat.  It is a moist pineapple and banana cake with cream cheese frosting and pecans.  I wanted to keep true to the essence of hummingbird cupcakes while making them a healthy treat that can be enjoyed in any healthy diet. These Hummingbird Cupcakes are so fantastic and low in calories.  They have a wonderful natural sweetness that is perfectly balanced with a sweet and tangy cream cheese frosting.
I hope you enjoy this recipe!  Please leave a comment and let me know what you think or what you would like to see in future recipes.  You can also follow me on InstagramFacebook, or Twitter.
Healthy Hummingbird Cupcakes with Cream Cheese Frosting
Servings: 15 ★ Size: 1 cupcake ★ 
Smart Points: 4 ★ Points Plus: 5 ★ Calories: 189 ★ Total Fat: 2 g ★ Saturated Fat: 0 g ★ Protein: 6 g ★ Carbohydrates: 36 g ★ Fiber: 2 g ★ Sugars: 15 g ★ Sodium: 122 mg ★ Cholesterol: 15 mg

· 4 medium bananas, very ripe
· 1/2 cup (100 g) brown sugar
· 1/3 cup 0% fat Greek yogurt
· 1 egg, large
· 1 teaspoon vanilla extract 
· 1 1/2 (180 g) cups whole wheat flour 
· 1/2 cup (45 g) old-fashioned oats
· 1 teaspoon baking powder
· 1 cup (250 ml) pineapple, rough chopped
· 8 ounces (226 g) cream cheese, fat-free
· 3/8 cup (50 g) powdered sugar
· 1 vanilla bean, seeds only or 1 teaspoon vanilla extract
· 16 teaspoons chopped pecans or walnuts

1. Preheat the oven to 350F or 175C. Place the bananas, brown sugar, Geek yogurt, egg, and vanilla extract into a stand mixer or large bowl and mix for 2 minutes on a medium speed.
2. Add the flour, oats, and baking powder to the mixture.  Mix until just combined.  Stir in the pineapple.  Place the mixture into 15 lined cupcakes. Bake for 22-25 minutes or until a toothpick inserted into the cupcake comes out clean.
3. Make the frosting while the cupcakes are cooking.  Place the cream cheese into a stand mixer or use a hand mixer to whip the cream cheese for 10 minutes.  The cream cheese should appear very fluffy.  Mix in the powdered sugar and continue to mix for 3 minutes. Add the vanilla bean and mix for 1 additional minute. Refrigerate the cream cheese for one hour before frosting the completely cooled cupcakes. Top each cupcake with one teaspoon pecans or walnuts.
Perfect weeknight dinner that is ready in 30 minutes.

No comments:

Post a Comment