Imagine a cupcake that’s incredibly moist, wonderfully spiced, and bursting with the tropical sweetness of pineapple and banana, all crowned with a luscious cream cheese frosting. These Hummingbird ...

Divide the cheesecake batter into the muffin cups and bake on the middle rack for 20 minutes. Let the cheesecakes cool in the tin on a wire rack. As the cheesecake cools, purée the frozen raspberries.