Hummingbird Cupcakes with Toffee Pineapple Flowers

Hummingbird Cupcakes with Toffee Pineapple Flowers
Get ready to be transported to a paradise of taste with every bite of these delicious Hummingbird Cupcakes with toffee pineapple.

Infused with the tropical goodness of ripe bananas, juicy pineapple, and a hint of warm spices. The cupcakes are then crowned with a heavenly toffee pineapple, which adds a delightful caramelised sweetness. Made extra special when iced with cream cheese frosting.

Makes 12


1 cup self-raising flour

1 cup plain flour

1 cup brown sugar

1 tsp ground cinnamon

½ tsp bicarbonate of soda

½ cup light olive oil

2 eggs

1 tsp vanilla extract

225g can pineapple pieces, drained, reserving 1/3 cup juice

2 large bananas, mashed

½ small fresh pineapple

½ cup caster sugar

250g cream cheese

¾ cup icing mixture, sifted

1 tbsp milk



Preheat oven to 180°C. Line 12 muffin moulds with paper cases.

Combine flours, brown sugar, cinnamon and bicarb soda in a bowl. Whisk oil, eggs, vanilla and pineapple juice in a jug. Finely chop pineapple and add to milk mixture with banana. Stir until combined. Add to flour mixture and stir until just combined. Spoon into paper cases. Bake for 20-25 minutes or until cooked through. Transfer to a rack to cool.

Line a tray with baking paper. Remove skin from pineapple. Using a mandolin or sharp knife, thinly slice pineapple and place onto tray. Brush with water and sprinkle with sugar. Bake for 10 minutes. Sprinkle again with sugar and cook for 10 minutes or until golden on edges and stiff. Transfer pineapple pieces to muffin pan and stand up in moulds forming a fan. Cool then remove.

Using an electric hand beater, beat cream cheese until light and creamy. Add icing sugar, 2 tbsp at a time, beating until combined. Add milk and beat until combined. Spread frosting onto cupcakes and top with a pineapple slice.


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