These scrumptious hummingbird cupcakes are super moist and light, full of pineapple, chopped bananas, pecans, cinnamon and spices topped off with a sweet cream cheese frosting.
Hummingbird cake first appeared in Southern Living Magazine back in 1978, originally submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina and is known to have won numerous blue ribbons at county fairs. This skinny version does not disappoint! The flavors are reminiscent of a carrot cake, without the carrots and make the perfect Mother's Day dessert!
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