Hummingbird Cupcakes

Coconut is one of those flavors you either love or hate. I love it! I think the people who hate it, actually hate the texture more than the flavor. When it's mixed with other flavors, such as banana and pineapple, it's heavenly—especially if it's whipped up into a frozen drink and rum is involved. These hummingbird cupcakes take all three flavors and meld them perfectly. The tangy coconut cream cheese enhances the light coconut flavor of the cupcakes.

Hummingbird Cupcakes
Source: adapted from Martha Stewart

3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 sticks butter (melted and cooled)
2 teaspoons vanilla
2 cups sugar
3 eggs
3 bananas (mashed)
8 oz. crushed pineapple (drained)
1 cup unsweetened desiccated coconut (I used sweetened shredded coconut.)

Preheat oven to 350 degrees, and line a cupcake pan with paper liners.

In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.

With a mixer, beat butter, vanilla, and sugar until combined. Add eggs one at a time. Beat at medium speed until mixture is pale yellow and fluffy (about 3 minutes.)

In another medium bowl, stir together banana, pineapple, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.

Fill cupcake liners about 2/3 full. Bake, rotating pans halfway through, until golden brown for about 25 to 28 minutes.

Cool completely on a wire rack. 

Coconut Cream Cheese Icing

8 oz. cream cheese (room temperature)
1 stick butter (room temperature)1 teaspoon coconut extract
3–4 cups powdered sugar
2–4 tablespoons water (or milk)

Beat the butter, cream cheese, and coconut extract on high speed until light and fluffy. With the mixer on low speed, add powdered sugar one cup at a time and water one tablespoon at a time, until desired consistency is reached. Beat well.