Desserts & Cookies

& Hummingbird Cupcakes with Pineapple ‘Flowers’

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COOK TIME: 03 Hours, 30 Mins



  • 1 whole pineapple, peeled and sliced into ⅛-inch rounds


  • 3 cups (360g) all-purpose flour
  • 2 cups (396g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1½ cups (297g) vegetable oil
  • 3 large (150g) eggs
  • 2 teaspoons pure vanilla extract
  • One 8-ounce can (227g) crushed pineapple, juices included
  • 1 cup (227g) chopped ripe banana (about 3 medium bananas)
  • 1 cup (125g) pecans, toasted and chopped


  • One 8-ounce block (227g) cream cheese, at room temperature
  • ½ cup (1 stick/113g) butter, at room temperature
  • 1½ cups (170g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt


1. MAKE THE PINEAPPLE ‘FLOWERS’: Preheat the oven to 200°F. Place a cooling rack inside a baking sheet.

2. Press the pineapple rounds between two layers of paper towels to remove excess moisture. Arrange the rounds on the cooling rack, making sure they don’t touch each other. Transfer to the oven and bake until the edges begin to curl and the rounds feel dry to the touch, 2½ to 3 hours. To mold the rounds into flower-like shapes, press them into the cups of a muffin pan while still warm, and cool completely. The pineapple flowers are best used the day they’re made but can be kept in an airtight container at room temperature for 1 day.

3. MAKE THE HUMMINGBIRD CUPCAKES: Preheat the oven to 350°F and line two 12-cup muffin pans with cupcake liners (or grease with nonstick cooking spray). In a large bowl, add the flour, sugar, baking soda, salt, and cinnamon and whisk to combine.

4. In a medium bowl, whisk the eggs, oil, and vanilla to combine. Add the wet ingredients to the dry ingredients and mix just to combine. Stir in the crushed pineapple, banana, and pecans.

5. Spoon the batter into the prepared muffin pans, filling about three-quarters full. Bake until the cupcakes are golden brown at the edges and spring back when touched (or a cake tester inserted in the center comes out clean), 20 to 23 minutes. Cool for 10 minutes in the muffin pans before transferring the cupcakes to a cooling rack to cool completely while you make the frosting.

6. MAKE THE CREAM CHEESE FROSTING: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and combined. Add the confectioners’ sugar and beat to combine, starting at low speed to avoid a sugar situation. Add the vanilla and salt, and mix to combine.

7. To frost the cupcakes, you can either transfer the frosting to a pastry bag or Ziploc with a corner cut off and pipe the frosting onto the cupcakes (this method works best if the frosting is slightly chilled), or use an offset spatula to spread the frosting onto the cupcakes for a more casual look. Top each cupcake with a pineapple flower.


  • 394 calories
  • 25g fat
  • 41g carbs
  • 4g protein
  • 27g sugars

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The divine scriptures are God’s beacons to the world. Surely God offered His trust to the heavens and the earth, and the hills, but they shrank from bearing it and were afraid of it. And man undertook it.
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