Hummingbird Whoopie Pies
Pairs of moist cookie-shaped mini cakes flavored with banana, crushed pineapple, and chopped pecans - the traditional flavors of hummingbird cake - sandwich a layer of smooth cream cheese frosting in this delicious dessert.
Servings: 14 pies
Calories: 426kcal
Ingredients
Hummingbird Cakes
- 2 cups all-purpose flour spooned and leveled
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil or canola oil
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 medium ripe bananas mashed
- ½ cup canned crushed pineapple undrained
- ¾ cup chopped pecans
Cream Cheese Frosting
- 1, 8-ounce package cream cheese room temperature
- ½ cup salted butter softened
- ½ teaspoon vanilla extract
- 2 ½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat sugar, oil, and vanilla on medium speed (5-6 on a stand mixer) until combined, about 2-3 minutes. Add eggs one at a time, mixing until combined after each addition. Continue to beat on medium speed until mixture is pale and fluffy, about 3-5 minutes.
- Reduce mixer speed to low and slowly add the flour mixture to the oil mixture and mix until no more dry flour is visible. Fold in mashed banana, pineapple, and pecans with a rubber spatula until just combined into the batter.
- Using a medium cookie scoop, scoop out batter and level off with a knife. Place batter scoops onto the prepared baking sheets, spacing them about one inch apart. You should get about 28 cakes, depending on the size of your cookie scoop. Bake the cakes in batches in preheated oven for 8-10 minutes or until light golden brown. Cool the cakes on the baking sheet for 5 minutes then transfer to a wire rack to cool completely, about 30 minutes.
- While cakes are cooling, prepare the frosting by beating butter, cream cheese, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment until smooth and creamy, about 3-5 minutes. Be sure and scrape down the bowl about halfway through to ensure all ingredients get mixed together. Transfer frosting to a piping bag.
- Pipe about 2 tablespoons of frosting onto the flat sides of half of the cooled cakes. Place the remaining cakes on top of the frosting, flat side down, and gently press down to sandwich the frosting in between the cookies. Enjoy!
Notes
- Soften butter by leaving it out at room temperature for at least two hours or overnight if baking the next morning.
- You can prepare the cookies ahead of time and either refrigerate or freeze them until ready to assemble the whoopie pies. Cookies can be refrigerated for up to two days and frozen for a month. Thaw the cookies in the refrigerator and prepare the frosting when ready to serve.
- Leftover whoopie pes can also be wrapped tightly in plastic wrap and stored in the refrigerator for up to five days.
- See blog post for other important tips and suggestions.
Nutrition
Serving: 1Pie | Calories: 426kcal | Carbohydrates: 55.1g | Protein: 4.3g | Fat: 22.1g | Saturated Fat: 9.6g | Cholesterol: 59mg | Sodium: 277mg | Potassium: 180mg | Fiber: 1.3g | Sugar: 38.2g | Calcium: 49mg | Iron: 1mg