Ingredients
- Cupcakes:
- 1 ripe medium size banana (cut into 5-6 pieces)
- 1 can shredded pineapple, drained - Reserve the juice
- 1 cup (8 ounces) vanilla yogurt
- 1/2 teaspoon cinnamon (I omitted this)
- 3 large eggs
- 1 package plain yellow cake mix
Preparation
Step 1
Place liners in cupcake pans.
Preheat oven to 350 degrees.
Place banana pieces in blender and pulse to puree, approximately 10 seconds. Add pineapple and pulse until smooth, about 10 seconds. Add yogurt, cinnamon, and eggs and pulse until well combined, about 30 seconds.
Place cake mix in large mixing bowl. Pour blender mixture over mix and stir until well combined, about 50 strokes. Fill cupcake liners.
Bake 20-25 minutes until golden.
*Pineapple Buttercream:*
4 tablespoons butter, room temperature
2 1/2 cups confectioners' sugar, sifted
2-3 tablespoons pineapple juice
Place butter in large mixing bowl and blend with electric mixer on low until butter is creamy (10 seconds). Add sugar and pineapple juice. Blend on low until creamy and combined. Add more pineapple juice if mixture seems too thick.
Increase speed to medium-high and beat 20 seconds.
Frost cooled cupcakes and enjoy!