Hummingbird Cupcakes

Instructions

1. 1

   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. 2

   In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon.

3. 3

   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. 4

   Using a spring-release ice cream scoop, divide the batter evenly between the prepared muffin cups.

5. 5

   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. 6

   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. 7

   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. 8

   Add the crushed pineapple, salt, and vanilla and whip for another 30 seconds, or until incorporated.

9. 9

   Transfer the frosting to a piping bag fitted with a star tip, then pipe onto the cooled cupcakes.

10. 10

    Garnish each cupcake with a slice of fresh and candied pineapple.

11. 11

    Enjoy!

12. 12

    Note: The temperature of the butter and cream cheese should not exceed 72°F (22°C) or the frosting may break.

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