Ingredients
1 cup butter, softened2 cups sugar3 large eggs, room temperature2 teaspoons vanilla extract2 cups mashed ripe bananas1/2 cup drained canned crushed pineapple3 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1 cup sweetened shredded coconut1 cup chopped walnutsCREAM CHEESE FROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened3-3/4 cups confectioners’ sugar1 teaspoon vanilla extract
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 walnuts.
Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes 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 cupcakes.
