Cupcakes with Hummingbirds

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Cupcakes with Hummingbirds
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 regular cupcake pans.

  2. Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in bananas, pineapple, pecans, and vanilla extract. Pour batter into the pans, filling cups about 1/2 full.

  3. Bake in the preheated oven until a toothpick inserted into the center of cupcake comes out clean, about 25 minutes. Transfer pans to a wire rack and cool for 10 minutes. Remove cupcakes from pans and let cool completely, at least 20 minutes.

  4. In the meantime, beat cream cheese and butter together using an electric mixer until creamy. Add powdered sugar gradually, beating until light and fluffy. Stir in vanilla extract. Frost the cooled cupcakes.

Cook’s Note:

These are always the best the next day… or the day after that. The longer they are able to sit allowing the flavors to come together, the better! But of course, they’re fantastic right out of the oven as well!

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