- 3 c all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 sticks unsalted butter, melted and cooled
- 2 tsp vanilla extract
- 2 c sugar
- 3 large eggs
- 2 c mashed ripe banana
- 1 can crushed pineapple, drained
- 1 c chopped walnuts or pecans
- 1 c sweet desiccated coconut
- 1 can Cream Cheese icing
- OPTIONAL: dried pineapple flower
Preheat oven to 350. Line cupcake pan with paper liners, I think I will use cute spring colors. :) In medium bowl, whisk cinnamon, flour, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired.
Hope you enjoy, I'll post again after I these out! Feel free to leave comments or other decorating ideas. Happy Cooking!