Mothers Day Hummingbird Cupcakes

• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 2 teaspoons pure vanilla extract
• 2 cups sugar
• 3 large eggs
• 2 cups mashed ripe banana (about 3 large bananas)
• 2 cans (8 ounces each) crushed pineapple, drained
• 1 cup walnuts (about 3 ounces), toasted (see page 323) and coarsely chopped
• 1 cup unsweetened desiccated coconut (see Sources, page 342)
• Cream-Cheese Frosting (page 303)
• Dried Pineapple Flowers (see page 323)

1. Preheat oven to 350F.
2. Line standard muffin tins with paper liners.
3. Whisk together flour, baking soda, salt, and cinnamon.
4. With an electric mixer on medium-high speed, beat butter, vanilla, and sugar until combined.
5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. Continue beating until mixture is pale and fluffy.
7. In another bowl, stir together banana, pineapple, walnuts, and coconut.
8. Add to egg mixture, beating until combined.
9. Stir in flour mixture with a flexible spatula.
10. Divide batter evenly among lined cups, filling each three-quarters full.
11. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, 25 to 28 minutes.
12. Transfer tins to wire racks to cool completely before removing cupcakes.
13. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
14. To finish, use a small offset spatula to spread frosting over each cupcake.
15. Top each with a dried-pineapple flower.

allpurpose, baking soda, salt, ground cinnamon, unsalted butter, vanilla, sugar, eggs, mashed ripe banana, pineapple, walnuts, coconut, creamcheese frosting, pineapple flowers

Taken from www.epicurious.com/recipes/food/views/mother-s-day-hummingbird-cupcakes-389956 (may not work)