Hummingbird Cupcakes

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
2 c. sugar
3 eggs
2 tsp. vanilla extract
2 c. mashed ripe bananas
1/2 c. drained canned crushed pineapple
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. flaked coconut
1 c. chopped walnuts
CREAM CHEESE FROSTING:
1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter, softened
3 3/4 c. confectioners' sugar
1 tsp. vanilla extract


Directions:
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 degrees 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.

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