Ingredients
Yield: 24 servings
For the cupcakes:
2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
11 Tablespoons unsalted butter, melted and cooled
1 1/4 teaspoon vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana
2/3 cup crushed pineapple, drained
1 cup pecans, toasted and finely chopped (optional)
2/3 cup shredded coconut (sweetened or unsweetened is fine)
For the frosting:
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups confectioners' sugar
dried pineapple flowers, for topping (optional)
Preparation
