Hummingbird Cupcakes with Pineapple ‘Flowers’

Ingredients

• Pineapple Flowers
• 1 whole pineapple, peeled and sliced into ⅛-inch rounds
• Hummingbird Cupcakes
• 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
• Cream Cheese Frosting
• 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