Hummingbird Cupcakes with Cream Cheese Frosting

In honor of Molly's big move to my favorite city in the South - Charleston - I made these cupcakes for her graduation a few weeks ago.  Bananas, pineapple, coconut and walnuts PLUS cream cheese frosting -- what could be better?  

Side note -- make sure to watch the time closely because mine turned out a little dry!  Everyone still seemed to enjoy.

Also, its great to be back after a busy few weeks traveling and moving!  

... But not going to lie, kind of wishing I was back in Alaska.

Hummingbird Cupcakes

Source:  Martha Stewart

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

Directions

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.

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.

In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.

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.

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

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.

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.