Hummingbird Cupcakes with a Pineapple Flower

Wow these are little stunners!!! 

I have never had hummingbird cake before, although i had heard quiet a lot about them. i guess living in the south, it's inevitable. Since these are considered a southern treat.

The only way I can describe these awesomely gorgeous mini cakes is to compare them to a very involved tropical version of carrot cake. 

These cakes are filled with juicy pineapple, ripe bananas, sweet coconut and chopped walnuts! Yummo right???

They are very moist cakes but they don't rise as much as a regular cupcake usually does, due to the excess of yummy fruit and such.

The topping is believe it or not...a... pineapple slice!!! they are easy to make but quite time consuming. 

you need to make sure you cut the pineapple very very thin and that can be frustrating to say the least.

Here is the recipe, hope you enjoy! I know lots of southerners make this cake during the holidays.

Hope you are enjoying this awesome fall weather as much as I am! I'm so excited to finally use my fireplace!!! 

Hummingbird Cupcakes with a Pineapple Flower

Makes 24 cupcakes

Ingredients:

For the cupcakes:

• 2 cups all-purpose flour
• ½ tsp. baking soda
• ¾ tsp. salt
• ½ tsp. ground cinnamon
• 11 tbsp. unsalted butter, melted and cooled
• 1¼ tsp. 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 oz. cream cheese
• 5 tbsp. unsalted butter, at room temperature
• 2 tsp. vanilla extract
• 2½ cups confectioners’ sugar, sifted

Directions:

1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth.  Beat in the eggs one at a time, mixing well after each addition.  Mix in the mashed banana.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Gently fold in the pineapple, nuts (if using), and coconut with a spatula until evenly mixed.
2. Divide the batter between the prepared liners, filling each about ¾ full.  Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. 

Recipes courtesy of Annie's eats who adapted it from Martha Stewart cupcakes.