Vegan Hummingbird Cupcakes
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 60 min
- Yield: 10 cupcakes
Banana, pineapple, and pecans give these vegan hummingbird cupcakes a tropical nutty flavored.
1 cup mashed banana (2 small bananas)
1/2 cup crushed pineapple, drained
2 tsp vanilla extract
1 tsp apple cider vinegar
1 box Simple Mills Vanilla Cake Mix
1/4 cup chopped pecans, plus more for topping
Cashew Frosting **
1 cup raw cashews
1 tsp vanilla extract
2 tbsp maple syrup
3 tbsp almond milk
Juice 1/2 lemon
1 tbsp melted coconut oil
Instructions:ADD cashews to a bowl. Cover with boiling water and soak while you prepare the rest of the recipe.
PREHEAT oven to 350ºF and line a muffin tin with cupcake liners. Set aside.
ADD banana, pineapple, vanilla extract and apple cider vinegar to a large bowl. Mix to combine. Add cake mix and mix to incorporate.
FOLD in chopped pecan.
SPOON the batter into muffin cups.
BAKE for 25-30 minutes or until a toothpick comes out clean when inserted.
REMOVE the cupcakes from the muffin pan and let cool completely before frosting.
MAKE the frosting by adding all frosting ingredients into a high speed blender. Blend until smooth.
REFRIGERATE to set while the cupcakes are cooling.
FROST cupcakes and top with chopped pecans, if desired.
Alternatively, you can combine 1 container of dairy-free cream cheese with 1/4 cup Simple Mills Vanilla Frosting
to create a more traditional cream cheese frosting.