Tropical Banana Cupcakes
These are really yum and very much like my Southern Pineapple Banana Cake. Whether you call them “tropical” or “hummingbird” cakes…they are delish and refreshing. Macadamia nuts give them the tropical touch. Enjoy!
Yield: Makes 1 dozen
Prep time:28 Minutes
Total:1 Hour, 8 Minutes
2 cups all-purpose flour
3/4 cup sugar
3/4 cup toasted macadamia nuts or pecans, chopped
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
4 tablespoons butter, melted
2 teaspoons orange zest
1 (8-ounce) can crushed pineapple, drained
2 large bananas, mashed (about 1 1/4 cups)
Cream Cheese Frosting
2/3 cup large coconut flakes, toasted
1. Preheat oven to 350°. Line a 12-cup muffin pan with paper baking cups.
2. Combine first 5 ingredients in a large bowl, stirring well. Whisk eggs with butter and orange zest in a separate large bowl. Stir in pineapple and bananas. Add egg mixture to flour mixture, stirring until well blended.
3. Pour batter evenly into prepared cups. Bake 20 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans 5 minutes, and then place on wire rack to cool completely.
4. Spread Cream Cheese Frosting over cupcakes. Sprinkle evenly with coconut flakes.
Note: These cupcakes will have a richer flavor if you toast the nuts before baking. Spread them in a single layer in a jelly-roll pan, and bake at 350° for 5 to 8 minutes. Check frequently, because they burn easily.
Credits: Recipe courtesy of Coastal Living Magazine, March 2012.