Sunday, February 24, 2013
This makes a large batch of cupcakes. If you don't have enough pans, pour the left-over batter in a square cake pan or large, glass, pyrex muffin cup.
3 1/2 cups all purpose flour
2 cups sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup oil
1/2 cup buttermilk
3 large eggs
1 tsp vanilla
2 cups mashed bananas (about 6 ripe)
1 1/2 cup toasted and chopped pecans
1 8 oz can crushed pineapple (drained, reserve juice)
1 8 oz cream cheese softened
1/2 cup butter
5 cups confectioners sugar
reserved pineapple juice
Preheat oven to 350. Line muffin cups with paper liners.
In a large bowl, combine dry ingredients. Set aside. In small bowl, combine buttermilk, eggs and vanilla. Gradually add egg mixture to dry ingredients. Beat until combined. Stir in fruit and nuts.
Spoon batter into paper-lined muffin cups. Bake for 18-20 minutes or until golden brown and toothpick inserted into one comes out clean. Remove from pans, and cool.
Combine cream cheese, and butter. Beat until smooth. Add just 2 tablespoons juice and begin adding confectioners (powdered) sugar by cupfuls. Beat. When/if the mixture gets too stiff, add more juice. When all five cups of sugar have been incorporated, the frosting should be nice and creamy. If its runny, add more sugar.
Frost each cupcake with a nice dollop of frosting, serve and enjoy.