Tropical Banana Cupcakes

July 3, 2013 § Leave a comment

Even if your summer plans don’t include a faraway beach or tropical destination, you can still enjoy those exotic flavors and imagine yourself indulging…This Coastal Living recipe (March 2012 Issue) will satisfy your in-need-of-travel tastebuds!!

Tropical Banana Cupcakes

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You’ll need:

  • 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

Preparation:

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.IMG_3506IMG_3507IMG_3508IMG_35092.  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.IMG_3510IMG_3511

Cream Cheese Frosting:

  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Milk

Preparation

  1. Beat cream cheese and butter with an electric mixer until smooth. Stir in powdered sugar and vanilla; stir well. If frosting is too thick to spread, thin with milk, adding 1 teaspoon at a time until frosting reaches desired consistency.

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