Hummingbird Cupcakes

These cupcakes will make a great addition to any Luau or your next party.

Hummingbird Cupcakes
Makes 24
Ingredients:
For the cupcakes:
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
11 tablespoons unsalted butter, melted and cooled
1 1/4 teaspoons vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts, toasted (optional)
2/3 cup unsweetened shredded coconut
For the frosting:
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners’ sugar, sifted
2 large pineapples, peeled (for the flowers)
Directions:
Preheat the oven to 350º. Line cupcake pans with paper liners. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla and sugar and beat until blended and smooth. On low speed, beat in the eggs one at a time, mixing well after each. Mix in the mashed banana, then the dry ingredients. Beat just until incorporated. Using a rubber spatula, gently fold in the pineapple, walnuts (if using) and coconut.
Fill each prepared liner about 3/4 full of batter. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of a stand mixer. Beat on medium speed for 2-3 minutes, or until combined and smooth. Mix in the vanilla extract. Gradually add the sugar until completely incorporated. Increase the speed and continue beating until the frosting is smooth. Frost cooled cupcakes as desired.

Note: Annie recommends increasing the frosting by 50% if you like higher frosted cupcakes. I have always liked cake more than frosting and actually prefer mine frosted lower. However, if you love frosting, your best bet is to make a little extra.

To make the pineapple flowers, preheat oven to 225º. Line two baking sheets with parchment paper or nonstick baking mats. Using a melon baller or measuring spoon, remove the “eyes” from the pineapple. Slice as thinly as possible (we used an electric knife) and transfer to prepared baking sheets. Bake for about 30 minutes, then flip and continue baking until the pineapple is completely dried, anywhere from 30 minutes up to an hour more. Place in cupcake pans to cool to form the flower shape. If you want to speed up the process, you can increase the heat to 300º, which will result in a deeper color. If you do this, make sure to frequently check the pineapple so that it doesn’t burn. Refrigerate in an airtight container up to 3 days.

As seen on Annie’s Eats, cake from Martha Stewart’s Cupcakes, frosting adapted from Confections of a Foodie Bride