pineapple coconut cupcakes with cream cheese frosting

"if you like piña coladas...." just kidding...that was lame. and that song came along well before i did so i don't know who i think i am reciting random lyrics when i don't even really know any words past those five. anyhow, if you do like the flavor combination of pineapple and coconut then you are sure to love these cupcakes as well. they are super moist and have a little chew to them from the pineapple and coconut in the cake batter. add velvety cream cheese frosting topped with crunchy toasted coconut and you've got a winner. 

totally licked the mixer afterward 

like my sports paper liners? they're all they had a the store. 

pineapple coconut cupcakes with cream cheese frosting

makes about 24 cupcakes

ingredients:

for cake:

- 2 c flour

- 2 tsp baking soda

- 1/2 tsp salt

- 3/4 c vegetable oil

- 3/4 c buttermilk

- 3 eggs

- 1 tsp vanilla extract

- 2 c sugar

- 1 8oz. can crushed pineapple, drained

- 1 1/2 c shredded coconut

for frosting:

- 1 c shredded coconut

- 8oz. cream cheese, softened

- 1/2 c butter, softened

- 2 c powdered sugar

- 1 tsp vanilla extract

directions:

for cake:

1. preheat oven to 350 degrees F 

2. line muffin pan with paper liners 

3. in a medium bowl combine flour, salt and baking soda

4. in a large bowl whisk together oil, buttermilk, eggs and vanilla

5. to the wet mix, incorporate sugar, pineapple and coconut

6. mix in flour mixture until just combined

7. evenly spoon cake mix into prepared muffin pan so that the batter fills 2/3 each paper liner

8. bake for approx. 20 minutes or until a toothpick comes out clean after insertion

9. allow cupcakes to cool before frosting

for frosting:

1. preheat oven to 350 degrees F

2. line a baking sheet with foil and sprinkle the shredded coconut into a single layer

3. bake for approx 3-5 minutes stirring occasionally as the coconut browns

4. once coconut is toasted, set aside to cool

5. with an electric mixer, mix together sugar, cream cheese, vanilla and butter until completely smooth

6. frost the cupcakes and sprinkle with toasted coconut

banana cupcakes with honey cinnamon frosting

dilemma: you've got bananas that are ripening at a rate too fast for you to catch up with. bright yellow quickly turns to pale and black speckled. in an attempt to slow down this process you toss them in the fridge but in a day's time you find your bananas have practically died and they're nearly black. sure, you could toss them but you bought them with the intent of eating them. they've got a destiny to fill and because you're their purchaser you have a duty to make that happen. what to do? what to doooo? solution: banana cupcakes with honey cinnamon frosting because honey and cinnamon are staples in your household. thanks, Martha Stewart, for providing such an easy recipe and for helping my bananas fulfill their destiny.

banana cupcakes with honey cinnamon frosting

banana cupcakes

ingredients:

- 1/12 c all purpose flour

- 3/4 c sugar

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- 1 stick butter, melted

- 1 1/2 c mashed banana (approx 3 large bananas)

- 2 large eggs

- 1/2 tsp pure vanilla extract

directions:

1. preheat oven to 350 degrees F

2. line 12 cup muffin pan with paper liners

3. in a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt

4. make a well in the middle of the dry ingredients

5. to the well, add butter, bananas, eggs and vanilla and mix together

6. stir in flour mixture until ingredients are just combined evenly (do not over mix) 

7. evenly distribute batter into muffin pan

8. bake for 20-25 minutes or until an inserted toothpick comes out clean

9. remove cupcakes from oven and allow to cool on wire rack

10. frost with honey cinnamon frosting

honey cinnamon frosting

ingredients:

- 3 c powdered sugar

- 2 sticks unsalted butter at room temp.

- 2 tbs honey

- 1/2 tsp cinnamon

directions:

1. with an electric mixer, beat sugar, butter, honey and cinnamon for approx 4-5 minutes or until smooth and fluffy