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Delicious Spring Hummingbird Cupcakes

Ingredients

  • 1 cup butter softened
  • 2 cups sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups mashed ripe bananas
  • 1/2 cup drained canned crushed pineapple
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 cup chopped nuts
  • CREAM CHEESE FROSTING:
  • 1 8 ounces cream cheese, softened
  • 1/2 cup butter softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • In a small bowl, combine bananas and pineapple.
  • Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition.
  • Fold in coconut and nuts.
  • Fill 24 paper-lined muffin cups about two-thirds full.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, beat cream cheese and butter until fluffy.
  • Add confectioners’ sugar and vanilla; beat until smooth.
  • Frost!