12 paper baking cup liners
2 1⁄ 2 cups protein packed buttermilk
flapjack & waffle mix
1 teaspoon baking powder
2 large eggs
1 medium banana, mashed
1 1⁄ 3 cups unsweetened applesauce
1⁄ 2 cup chopped fresh pineapple
1⁄ 4 cup unsalted pecan pieces plus
additional for garnish (optional)
2⁄ 3 cup Neufchâtel cheese, softened
1⁄ 2 cup plain nonfat Greek yogurt
1⁄ 4 cup powdered sugar
1⁄ 2 teaspoon vanilla extract
toasted coconut flakes for garnish
WITH GREEK YOGURT FROSTING
• Prepare Hummingbird Cupcakes: Preheat
oven to 350°. Line standard-size muffin pan
with baking cups; spray with baking spray. In
medium bowl, whisk pancake mix and baking
powder. In large bowl, whisk eggs, banana
and applesauce; stir in dry ingredients until
just combined. Fold in pineapple and pecans.
Fill baking cups 3⁄ 4 full with batter.
• Bake cupcakes 20 minutes or until toothpick
inserted in centers comes out with a few
crumbs attached; cool in pan on wire rack 10
minutes. Remove cupcakes from pan; cool
completely on wire rack.
• Prepare Frosting: In large bowl, with mixer
on medium speed, beat Neufchâtel 1 minute
or until smooth. Add yogurt and powdered
sugar; beat 3 minutes or until light and fluffy,
scraping bowl occasionally. Add vanilla
extract; beat until combined. Makes about
1 1⁄ 2 cups.
• Spread cupcakes with frosting; garnish with
pecans and coconut flakes, if desired.
- Michelle Sweeney, RD