hummingbird cupcakes

By cuznvin

Ingredients

• Makes 24 cupcakes
• 3 cups all-purpose flour, plus more for pan
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 2 teaspoons pure vanilla extract
• 2 cups sugar
• 3 large eggs
• 2 cups mashed ripe banana (about 3 large)
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts or pecans
• 1 cup unsweetened desiccated coconut
• Cream Cheese Frosting

Preparation

Step 1

1. Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
2. 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.
3. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
4. 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.
5. 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. Serve at room temperature.


CREAM CHEESE FROSTING

Makes 3 cups

* 8 ounces cream cheese, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
* 1 pound confectioners' sugar, sifted

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
2. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using