This classic Southern treat is a delicious combination of bananas, pineapple, nuts, and cinnamon, all topped with cream cheese frosting!
For the cupcakes:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable or canola oil
1 & 1/2 teaspoons vanilla extract
1 8-ounce can crushed pineapple
1 cup chopped pecans
2 cups chopped bananas
chopped pecans or sanding sugar, for garnish
FOR THE FROSTING:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups. Set aside.
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.
Add the eggs and oil, stirring until the dry ingredients are moistened.
Stir in the vanilla, pineapple, pecans, and bananas.
Pour the batter into the prepared pans.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in pans on wire racks for 10 minutes.
Then, remove from pans and cool completely on wire racks.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the cream cheese and butter until creamy.
Gradually add the sugar, beating until light and fluffy.
Stir in the vanilla.
Frost the cooled cupcakes. Garnish, if desired.
For the cupcakes:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable or canola oil
1 & 1/2 teaspoons vanilla extract
1 8-ounce can crushed pineapple
1 cup chopped pecans
2 cups chopped bananas
chopped pecans or sanding sugar, for garnish
FOR THE FROSTING:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups. Set aside.
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.
Add the eggs and oil, stirring until the dry ingredients are moistened.
Stir in the vanilla, pineapple, pecans, and bananas.
Pour the batter into the prepared pans.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in pans on wire racks for 10 minutes.
Then, remove from pans and cool completely on wire racks.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the cream cheese and butter until creamy.
Gradually add the sugar, beating until light and fluffy.
Stir in the vanilla.
Frost the cooled cupcakes. Garnish, if desired.
