Hummingbird Cupcakes with Pineapple Flowers

Today I’m bringing you the final recipe that Megan and I baked together at our last baking date. If you remember, we made Homemade Peeps and Hot Cross Buns for Easter and we also wanted to make something appropriate for Mother’s Day. I was flipping through my Martha Stewart Cupcakes Cookbook when I saw these cupcakes and asked Megan if she was interested in making them.

The pineapple flowers on top did cause us some problems. We ended up baking them twice as long as the recipe said and they still weren’t fully dried out. Next time I make these, I’ll definitely do the pineapple flowers a day in advance so that I’m not in a rush to get them out of the oven. A few of the slices that were thinned did completely dry out, but it’s really hard to cut a pineapple very thin so some definitely were still a bit gooey.

Even with the frustrations of the pineapple flowers, these cupcakes were a huge hit. The flavors in the cupcake reminded me of a Caribbean vacation. And of course, everyone loves cream cheese frosting! If you wanted to make these but not deal with the pineapple flowers, you could top them with candied pineapple, or just leave the garnish off all together.

Megan and I had a great time baking together again and I can’t wait until we can do it again! We’re thinking of making ice cream since she’ll be hosting next time and she has an ice cream maker! If you have any ideas of something you’d like to see us bake, let either one of us know.

One Year Ago: Fresh Strawberry Cupcakes with Cream Cheese Frosting
Two Years Ago: Roasted Red Pepper Dip

Print Save

Hummingbird Cupcakes

Yield: 36 cupcakes

Ingredients:

For the Hummingbird Cupcakes
3 cups flour
3/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup unsalted butter, melted and cooled
2 tsp vanilla
2 cups sugar
3 eggs
2 cups mashed ripe banana
2 cans (8 oz each) crushed pineapple, drained
1 cup walnuts, toasted and coarsely chopped
1 cup unsweetened coconut

For the Cream Cheese Frosting
2/3 cup unsalted butter, at room temperature
8 oz cream cheese, at room temperature
2 2/3 cups powdered sugar
1/2 tsp vanilla

For the Dried Pineapple Flowers
2 large or 4 small pineapples, peeled

Directions:

For the Hummingbird Cupcakes
Preheat oven to 350. Line muffin tins with cupcake liners.

Whisk together flour, baking soda, salt, and cinnamon.

Beat butter, vanilla, and sugar until combined. Add eggs, one at a time, beating until incorporated. Scrape sides of bowl as needed. Continue to beat until mixture is pale and fluffy.

In another bowl, stir together the banana, pineapple, walnuts, and coconut. Add to egg mixture and beat until combined. Stir in flour mixture.

Fill cupcake liners 3/4 full and bake for 25-28 minutes. Cool completely before frosting.

For the Cream Cheese Frosting
Beat butter and cream cheese until fluffy, about 2-3 minutes on medium-high.

Reduce to low and add sugar, 1/2 cup at a time. Add vanilla and mix until smooth, scraping sides of bowl as needed.

For the Dried Pineapple Flowers
Preheat oven to 225. Line 2 baking sheets with a silpat or parchment paper.

Using a small melon baller (or a spoon), remove and discard pineapple "eyes".

Use a sharp knife to cut pineapple into very thin slices. Place slices on baking sheets.

Bake until tops look dried, about 30 minutes. Flip slices and bake until completely dried, 25-30 more minutes (or longer as needed).

Pinch center of each pineapple slice and shape into a cone. Let cool in a clean muffin tin to form flower shape. Once cool, flowers can be stored stacked for up to 3 days at room temp in an air-tight container.

Hummingbird Cupcake Recipe from Martha Stewart Cupcakes
Cream Cheese Frosting Recipe from Martha Stewart Cupcakes
Dried Pineapple Flower Recipe from Martha Stewart Cupcakes

I’m using this cake as my monthly What’s Baking challenge. The theme this month is Something for Mother’s Day. Be sure to check out The Boys Made Me Do It for the roundup later this month.


Don’t forget about Bloggers Bake for Hope – Bloggers Bake. You Bid. 100% of proceeds go to Komen for a Cure. Register to bake by April 30th, come back for bidding May 4-6.

    Pin It

10 Responses to “Blueberry Curd”

  1. #
    1
    ErickaJo — July 20, 2012 at 10:20 pm

    Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂

  2. #
    2
    Domi — July 14, 2013 at 12:45 pm

    Ohmygodness! I made it and I’m in love! 🙂

    Greetings from Poland!

    • beantownbaker — July 14th, 2013 @ 4:19 pm

      So glad you enjoyed this! Glad to have a friend in Poland 🙂

  3. #
    3
    Alison's Wonderland Recipes — June 26, 2014 at 6:29 pm

    I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂

    • beantownbaker — September 2nd, 2014 @ 7:16 pm

      So glad you enjoyed this curd recipe!

  4. #
    4
    Lisa L. Dean — July 2, 2014 at 8:34 pm

    how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.

    • beantownbaker — September 2nd, 2014 @ 7:18 pm

      Hope this worked well for you. I used one batch for a triple layer cake.

  5. #
    5
    Diane Welsh — January 27, 2015 at 8:26 pm

    I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?

  6. #
    6
    mystereons41 — April 2, 2015 at 11:51 am

    So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?

  7. #
    7
    Cynthia — January 31, 2017 at 3:22 pm

    Hello is it possible to can this recipe?

Leave a Comment