A moist cake made with banana, pineapple, and pecans.
Makes 12
Preheat the oven to 325 degrees (F). Put 12 liners in a cupcake tin.
Using an electric mixer, puree the bananas in a small bowl and set aside.
Using a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a large bowl, using an electric mixer on medium speed, blend the eggs and sugar for 5 minutes, until creamy. Add the oil and vanilla, and mix for 2 more minutes until well combined. Slowly add the banana and pineapple, on low speed just until blended.
Using a spatula, fold in the flour mixture just until combined, then fold in the pecans.
Scoop the batter evenly into the cupcake liners.
Bake for 23 to 27 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
Using an electric mixer, beat the butter on medium until smooth.
Add the sugar until the mixture has a crumbly texture. Add the vanilla and mix until fully incorporated.
Mix the cream cheese in thirds, beating until just smooth.
Frost completely cooled cupcakes.
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