ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tropical Banana Cupcakes

Photo: Levi Brown
Prep time 28 mins
Bake time 20 mins
Cool time 20 mins
Total time 1 hr, 8 mins
Yield Makes 1 dozen
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.

Ingredients

  • 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

How to Make It

  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.