Vegan Hummingbird Cupcakes

  • egan Hummingbird Cupcakes
  • I adapted and veganized this recipe from the original that appeared in Southern Living. The proportions here will yield a dozen good-sized cupcakes.
  • Dry Team:
  • 1 cup unbleached all-purpose flour
  • 1/4 cup pastry flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Wet Team:
  • 1/2 to 3/4 cup mashed ripe banana (about 1 medium-sized banana or 1 1/2 small ones)
  • 1/2 cup (one 8 oz. can) crushed pineapple, drained and juice reserved
  • 1 cup sugar
  • 1/2 cup canola or other neutral-tasting oil
  • 1 teaspoon vanilla extract
  • Plus:
  • 1/2 cup pecans, finely chopped
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