Hummingbird Cupcakes (Snacking Cake) from The Cake Keeper

For Cake Batter:

 1-1/2 cups all purpose flour

1 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup pecan halves, toasted and finely chopped

1/2 cup sour cream

2 eggs

6 tablespoon vegetable cooking oil

1 medium banana

1 cup crushed pineapple, drained

For topping:

50gm cream cheese

50gm butter

50gm brown sugar

 Stir chopped nuts in together with all dry ingredients,

 stir in eggs, sour cream and oil, 

 add crushed pineapples and mashed banana, blend well but a few lumps are fine.

 Bake in 350C oven for 25mins (for cupcakes) 35 mins for other pans

 cupcakes will be very moist hot out of oven, 

but texture improves after cooling down 10mins in pan and later on rack

 Pipe topping on just before serving

Yumms! Very Happy With My First Hummingbird Cupcake!
(ps: I did not use the whipping cream as per 1st picture!)