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 walnuts.
Fill paper-lined muffin cups two-thirds full. Bake
at 350° for 20-25 minutes or until a toothpick
inserted near 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 cupcakes.
Originally Submitted
4/8/2012
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