Recipe Review: Hummingbird Cupcakes

For my Mom's birthday I decided to make her a special treat and I've had my eye on these cupcakes for a while now! Not only were the beautiful to look at with the pineapple "flowers" but they were delicious to eat as well. These cupcakes tasted delicious and were a nice escape from a typical sweet cupcake, inspiring me to make these as a breakfast muffin as well!

Hummingbird Cupcakes:

Adapted from Cook Like a Champion

Ingredients: 

2 c. All Purpose Flour

1/2 tsp Baking Soda

3/4 tsp Salt

1/2 tsp Ground Cinnamon

11 tbs Unsalted Butter, Melted and Cooled

1 1/4 tsp Vanilla Extract

1 1/3 c. Sugar

2 Large Eggs

1 1/3 c. Mashed Ripe Banana

2/3 c. Crushed Pineapple (Drained)

8 oz. Cream Cheese

5 tbs Unsalted Butter, Room Temp

2 tsp Vanilla Extract

2 c. Powdered Sugar

1 Pineapple (Flowers)

Cupcakes:

1. Preheat Oven to 350. Line Cupcake tins.

2. Whisk together Flour, Baking Soda, Salt & Cinnamon. Set aside

3. In a large bowl, Combine Butter, Vanilla & Sugar until smooth

4. Beat in eggs until smooth

5. Mix in Banana, Then dry ingredients and beat until blended

6. Gently fold pineapple into mixture

7. Transfer Batter and Bake 20-22 mins or until pass Toothpick Test

Frosting:

1. Combine Cream Cheese & Butter, Beat on Medium 2-3 Mins

2. Mix in Vanilla

3. Gradually Mix in Powdered Sugar, Using more/less depending on desired consistency

Pineapple "Flowers":

1. Preheat oven to 225, Line baking sheet with nonstick parchment or wax paper

2. Peel skin off Pineapple and get rid of 'eyes'

3. Slice Pineapple as thinly as possible (This is essential for it to be thin!)

4. Cook for 30 min, then Flip and cook other side for 30 mins or until dry

5. Place flowers in cupcake tins to cool in flower shape

xx- krystena