Hummingbird cupcakes turn the beloved Southern cake into a portable treat.

There are a fewrules for successin this recipe that make it truly stand out.

pkg.cream cheese, softened

1cupsalted butter or margarine, softened

2(16-oz.)

Hummingbird Cupcakes - Southern Living

Credit:Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Stir in vanilla, pineapple, bananas, and toasted pecans.

Spoon batter into prepared cups, filling about three-fourths full.

Remove from pans to wire racks, and cool completely, about 30 minutes.

Gradually add powdered sugar, beating at low speed until blended after each addition.

Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Prepare the Candied Pineapple Wedges:

Slice 6 candied dried pineapple rings into 4 wedges each.

Microwave 1/4 cup light corn syrup in a small microwavable bowl on HIGH until warm, about 10 seconds.

Add frosting and garnish:

Pipe or spread Cream Cheese Frosting onto cupcakes.

Garnish with Candied Pineapple Wedges.