HUMMING BIRD CUPCAKES WITH VEGAN FROSTING

– MAKES 24 CUPCAKES

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon fine sea salt

1 cup non-hydrogenated margarine, softened

2 teaspoons vanilla extract

2 cups sugar

1 tablespoon apple cider vinegar

1 tablespoon plain rice, soy, oat, or almond milk

1/4 cup pumpkin puree

1/4 cup unsweetened applesauce

1 cup mashed ripe bananas (approximately 3 bananas)

1 cup crushed pineapple

1 cup chopped pecans

1 cup unsweetened shredded coconut

1 recipe below for Cream Cheeze Frosting 

Preheat the oven to 350 degrees F. Line two 12-cup cupcake tins with paper baking cups. 

Stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. 

Cream the margarine, vanilla, sugar, vinegar, and milk with an electric mixer in a separate bowl. Beat until smooth. Add the pumpkin and applesauce and beat until smooth. Stir in the bananas, pineapple, pecans, and coconut. Add the flour mixture 1 cup at a time, beating well after each addition. 

Divide the batter evenly among the cupcake tins, filling each cup about three-quarters full. Bake one pan at a time for 25 minutes to 30 minutes or until golden brown and a toothpick comes out clean. 

Cool completely before frosting with the Cream Cheeze Frosting (below). 

CREAM CHEEZE FROSTING: 

1/2 cup vegan cream cheese (or if not vegetarian/vegan, use regular cream cheese)

1/4 cup non-hydrogenated margarine

1 teaspoon vanilla extract

3 cups confectioners’ sugar 

Beat the cream cheese, margarine, and vanilla with an electric mixer on high speed until light and fluffy. Beat in the confectioners’ sugar 1 cup at a time until all the sugar is incorporated. Cover and can be stored refrigerated up to 1 week.