24 pieces fresh pineapple, triangular slices with skin attached
24 pieces candied pineapple
Nutrition Info
Calories 603
Fat 13g
Carbs 121g
Fiber 8g
Sugar 89g
Protein 6g
How to Make It
1. Step
Make the hummingbird cupcakes: Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with nonstick spray.
2. Step
In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon.
3. Step
Add the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla and stir with a wooden spoon to incorporate. The batter will be thick.
4. Step
Using a spring-release ice cream scoop, divide the batter evenly between the prepared muffin cups.
5. Step
Bake for 18–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and let cool for at least 30 minutes before frosting.
6. Step
Make the cream cheese frosting: In a large metal bowl, cream the cream cheese and butter with an electric hand mixer on high speed for 3–5 minutes, until fluffy and thick.
7. Step
Reduce the mixer speed to low and add the powdered sugar, 1 cup at a time, until incorporated. Increase the mixer speed to high and whip until light and fluffy, about 3 minutes more.
8. Step
Add the crushed pineapple, salt, and vanilla and whip for another 30 seconds, or until incorporated.
9. Step
Transfer the frosting to a piping bag fitted with a star tip, then pipe onto the cooled cupcakes.
10. Step
Garnish each cupcake with a slice of fresh and candied pineapple.
11. Step
Enjoy!
12. Step
Note: The temperature of the butter and cream cheese should not exceed 72°F (22°C) or the frosting may break.
