Hummingbird Cupcakes #2

By carvalhohm

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 11 Tbsp. unsalted butter, melted and cooled
• 1 1/4 tsp. vanilla extract
• 1 1/3 cups sugar
• 2 large eggs
• 1 1/3 cups mashed ripe banana
• 2/3 cup crushed pineapple, drained
• 2/3 cup chopped walnuts, toasted
• 8 ounces cream cheese
• 4 ounces butter (1 stick)
• 3 3/4 cups confectioner’s sugar, sifted
• 1/2 tsp. vanilla extract
• 1/2 tsp. coconut extract
• 1/8 tsp. salt

Details

Servings 1
Adapted from tideandthyme.com

Preparation

Step 1

Preheat the oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside. In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the mashed banana. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the pineapple, walnuts, and coconut with a spatula until evenly mixed.

Divide the batter between the prepared liners, filling each about ¾ full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting, cream the butter, cream cheese, extracts and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated and beat on medium-high until completely smooth.