Ingredients For the Cupcakes: - 1 1/2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- 1/2 cup Unsalted Butter, room temperature
- 3/4 cup Granulated Sugar
- 2 large Eggs, room temperature
- 2 large Bananas, mashed
- 1/3 cup Crushed Pineapple
- 1/2 cup Unsweetened Shredded Coconut
- 1/2 cup Chopped Pecans, toasted
For the Frosting: - 4 ounces Cream Cheese, room temperature
- 1/4 cup Unsalted Butter, room temperature
- 3 1/2 cups Powdered Sugar
- 2 teaspoons Pure Vanilla Extract
- 1-2 tablespoons Heavy Cream
- 12 Dried Pineapple Rings
Directions - Preheat the oven to 350°F. Line a cupcake tin with liners and set aside.
- In a medium bowl, add the flour, baking soda, baking powder, salt, and cinnamon together. Whisk well and set aside.
- In a mixer, beat together the butter and sugar together until light and fluffy. Beat in the eggs one at a time, making sure each egg well incorporated before adding the next.
- Add in the banana and pineapple and beat well.
- Add in the flour and mix until just incorporated. Fold in the coconut and pecans until just incorporated.
- Fill the cupcake liners until they are 3/4 full.
- Bake for 18 – 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool.
- While the cupcakes are cooling, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and beat until it is well incorporated – about 3 minutes. Add in the vanilla extract and mix well. Add in enough heavy cream until it reaches your desired consistency.
- Fit a piping bag with a piping tip and fill with the frosting.
- Frost the cupcakes.
- Take the pineapple rings and make a cut on a part of the ring so you can wrap the ring around like a flower. Top the cupcakes with the dried pineapples.
- Store in an airtight container for up to three days.
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