Mini Hummingbird Cupcakes

Instructions

To make the cupcakes:

1. Preheat oven to 350°F and line a mini muffin tin with paper liners. In a medium bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
2. Using a stand or hand mixer, whip egg, egg yolk and Splenda Stevia Sweetener until smooth and lightened in color, about 3 minutes. Add pineapple, banana, coconut oil and vanilla. Mix until well combined.
3. Add ⅓ of flour mixture, followed by ½ (⅛ cup) of milk. Mix each addition until combined, but do not overmix. Continue to alternate dry ingredients and remaining milk until all ingredients are incorporated. Using a spatula, fold in pecans until combined.
4. Scoop batter into prepared tin, filling each cup two-thirds full. Bake on center rack for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pan for 5 minutes before transferring to a wire rack to finish cooling.

To make the frosting:

1. Using a stand or hand mixer, whip cream cheese, Greek yogurt, Splenda Stevia Sweetener and vanilla until light and fluffy.
2. Top cooled cupcakes generously with frosting and garnish with chopped pecans.