These hummingbird cupcakes with dried pineapple flowers are perfect for a delicate dessert party. Hummingbird cake is a soft banana-pineapple spice cake with a cream cheese frosting -- a southern classic!
Preheat oven to 350 degrees F. Line cupcake pans with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.
In a separate large bowl, whisk the bananas, eggs, oil, sugar, pineapple and vanilla until smooth. Stir in the pecans.
Add the dry ingredients into the bowl with the wet ingredients. Stir with a wooden spoon until fully combined. Do not over mix.
Divide the batter evenly between the prepared liners, filling each about three-quarters full. Bake for 20 to 22 minutes, until passes the toothpick test. Let cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
For the frosting:
Combine the cream cheese and butter in the bowl of an electric mixer, fitted with the paddle attachment. Beat on medium-high speed until smooth, about 2 to 3 minutes. Stir in the vanilla.
With the mixer on low, gradually beat in the powdered sugar until fully incorporated. Increase speed to medium-high. Beat until smooth. Frost cooled cupcakes as desired, then top with optional toppings, such as crushed pecans or dried pineapple flowers.