Ingredients
Scale
- 3 tablespoons canola oil
- 1/2 small ripe banana
- 1/3 cup granulated sugar
- 1/4 cup crushed pineapple, lightly drained
- 2 tablespoons sweetened coconut shreds
- 1 large egg
- 1/8 teaspoon almond extract
- 1/3 cup + 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 3 oz. cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons dark brown sugar
- 3–5 tablespoons powdered sugar
- toasted pecans for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with four cupcake liners.
- In a medium bowl, mix together canola oil, mashed banana, and granulated sugar until well combined.
- Stir in crushed pineapple, sweetened coconut, egg, and almond extract. Combine thoroughly.
- Add flour, baking powder, cinnamon, and salt; mix gently until just combined.
- Divide the batter among the prepared muffin cups and bake for 18-21 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before preparing the frosting.
- In another bowl, beat cream cheese, butter, and dark brown sugar until creamy. Gradually add powdered sugar until desired consistency is reached.
- Frost cooled cupcakes generously and top with toasted pecans before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 198
- Sugar: 14g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg