Hummingbird Cupcakes

By vealam

Ingredients

• For the frosting:
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, with juice
• 1 cup chopped pecans
• 1 cup shredded coconut
• 2 large mashed bananas
• 16 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• 4 cups powdered sugar
• 2 tsp vanilla extract
• For garnish:
• additional chopped pecans
• additional shredded coconut

Details

Servings 18
Adapted from somethingswanky.com

Preparation

Step 1

Preheat oven to 350ºF. Prepare a cupcake tin by lining it with cupcake liners.

In a large bowl, mix the flour, baking soda, salt, sugar, and cinnamon; add eggs, and oil, stirring until dry ingredients are moistened.

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

Bake for 25 minutes, or until toothpick inserted comes out clean.

Make the frosting: whisk together the butter and cream cheese until smooth. Mix in the powdered sugar 1 cup at a time, mixing well in between each addition. Mix in the vanilla.

Spread frosting on top of cooled cupcakes and garnish with additional pecans and coconut.