Back of Cupcakes So Good They'll Make You Hum Last week my sister hosted a Summer cocktail party that doubled as a birthday celebration for two friends. Since I've been known to make birthday cakes in the past, she asked me if I could do two cakes for the party. Immediately I began to worry: baking and assembling two cakes requires a lot of time. Just as I was starting to panic, I remembered the ingenious invention that is the cupcake! Each birthday girl could get her own minicake topped with a candle. Inspired by our slideshow of unconventional cupcake recipes, I decided to make hummingbird cupcakes. A native to the South, hummingbird cake is a cream cheese-frosted white cake with crushed pineapple, coconut, mashed bananas, and walnuts mixed into the batter. It's sweet, moist, fruity, crunchy, creamy, and divine — quite simply, it's everything you want in a cupcake. Although the pineapple topping is extra work, it's worth it. The cupcakes wouldn't be the same without the feathery juicy dried pineapple. To take a look at the recipe I used, . Hummingbird Cupcakes From Martha Stewart Ingredients3 cups all-purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 2 cups sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup coconut flakes Cream Cheese Frosting, recipe below Dried Pineapple Flowers, recipe below Directions Preheat oven to 350 degrees, with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes. Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature. Makes 24 cupcakes. Cream Cheese Frosting 8 ounces cream cheese, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature 1 pound confectioners' sugar, sifted In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using. Makes 3 cups. Dried Pineapple Flowers 2 large or 4 small pineapples, peeled Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper. Using a small melon baller, remove and discard all pineapple skin. Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days. Makes about 2 dozen. Information Category Desserts, Cake View 23 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Photo 14 Photo 15 Photo 16 Photo 17 Photo 18 Photo 19 Photo 20 Photo 21 Photo 22 Photo 23 Comments sumbum 7 years I've made this recipe before (complete with the dried pineapple flowers too!) but I omitted the coconut and walnuts...tasted like a banana bread cupcake...but with cream cheese frosting, everything is yummy!! nancita 7 years This is very much like a cake my great aunt used to make every Christmas in Mississippi. My mom and I always ate a slice for breakfast the next day. It really was outstanding. Caramel-Kisses 7 years Hmm... Sweet and tropical and delish~ fashionplate525 7 years Yum! Soniabonya 7 years how about putting thin slices of candied pineapple on top? in any case, I'm going to try this recipe out. sound yummy and it incorporates a lot of my favorite fruits :) GlowingMoon 7 years Hmmm, isn't dried pineapple flowers too tough for cupcakes? It has a completely differently texture from cake, which is tender (and if done well, moist). It would taste odd with cake (and hard to bite into), I would think. It looks good, but it would taste odd. I would put small bits of canned pineapple instead. They're more tender, and their texture would be better with cake.