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
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.
beantownbaker — January 22nd, 2014 @ 9:37 pm
Chipotle is a flavor I’m learning to love as I use it more and more!
Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!
beantownbaker — January 23rd, 2014 @ 2:15 pm
Is it So Long Saloon by chance?…
If so, check back on Tuesday…
beantownbaker — January 23rd, 2014 @ 2:17 pm
BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…
Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!
Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.
this is definitely one i’ll need to make, great flavor combo 🙂
Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!
I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.
*I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀
beantownbaker — September 12th, 2014 @ 10:40 pm
Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.
Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.
how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?
Are there any water bath instructions?
Thats look so delicious.. nice sharing
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