Hummingbird Cupcakes (A bite of heaven!)

Prep Time: 15 min. | Total Time: 1 hour 10 min. (incl. cooling) | Makes: 24 servings

What You Need:
1 pkg. (2-layer size) yellow cake mix
2 cans (8 oz. each) crushed pineapple, well drained
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 eggs
1/4 cup oil
2 tsp. ground cinnamon
1-1/2 cups chopped PLANTERS Pecans, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar

Heat oven to 350°F.

Beat first 7 ingredients with mixer until well blended. Stir in 1 cup nuts. Spoon into 24 paper-lined muffin cups.

Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Spread onto cupcakes; top with remaining nuts. Keep refrigerated.

How to Toast Nuts:
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

How to Prepare in Round Cake Pans:
Prepare as directed. Pour into 2 greased and floured 8- or 9-inch round pans. Bake 30-35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. in pans on wire racks; remove from pans. Fill and frost with prepared frosting.

How to Soften Cream Cheese:
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.