This classic Southern dessert is flavored with banana and pineapple. It's perfect when you're craving something sweet but don't want to be overloaded with sugar.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 2 cups sugar
- 3 large eggs
- 2 cups mashed ripe banana (about 3 large)
- 1 (8-ounce) can crushed pineapple, drained
- 1 cup chopped walnuts
- 1 cup sweetened shredded coconut
- Cream cheese frosting
Preparation time 15mins
Cooking time 45mins
Preheat oven to 350°F. Line cupcake pan with paper liners; set aside.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer, 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.