Hummingbird Cupcakes

Steps

1. Preheat your oven to 350℉ and prepare a 24 space cupcake pan (or 2 with 12) by lining it with cupcake liners.

2. In a stand mixer fitted with the paddle, or with a hand mixer, cream together the butter and sugars until light and fluffy 6-7 minutes. Add in your eggs one at a time and incorporate completely, then mix in your vanilla.

3. In a separate bowl mix your bananas, coconut, and pineapple.

4. In another bowl, whisk together your flour, baking soda, cinnamon, cardamom, and salt. Add it to your butter and egg mixture. Mix until just combined.

5. Add in your banana mixture and mix in gently, once everything is incorporated, fold in your chopped pecans.

6. Fill each cupcake liner ¾ of the way and bake about 20-25 minutes, or until a toothpick inserted comes out clean.

7. Allow cupcakes to cool in the pan about 10-15 minutes before removing and cooling completely.

8. In a stand mixer fitted with the whisk or using a hand mixer, whip your butter and cream cheese together until fluffy, and free of lumps. Add your vanilla and salt and mix to combine.

9. With the mixer set to low, add in your powdered sugar in ¼ cup at a time until it is all completely mixed in.

10. Allow the cupcakes to cool completely before frosting.

11. Take about ½ cup of your chopped pecans and crush them in a plastic bag until you have fine pieces you can sprinkle on the top of your frosted cupcakes.