Hummingbird Cupcakes

Directions

1. 1
   Preheat oven to 350°. On a baking sheet, spread the pecans in a single layer.
2. 2
   Bake for 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
3. 3
   Let cool while preparing the cake.
4. 4
   Line two cupcake tins with cupcake liners.
5. 5
   In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, and nutmeg.
6. 6
   In a large measuring cup, whisk together the eggs, oil, and vanilla extract.
7. 7
   Pour the wet ingredients into the dry and stir until moistened. Do not over mix. Gently fold in the bananas, pineapple, and pecans. The batter will be thick.
8. 8
   Evenly divide the batter into the prepared cupcake tins, filling each about 2/3 full.
9. 9
   Bake cupcakes for 12-15 minutes or until a cake tester inserted into the center comes out clean.
10. 10
    Let cakes cool in pans for a few minutes before transferring to a cooling rack.
11. 11
    Cream the first three ingredients on medium speed using the paddle attachment of an electric mixer until smooth, about 2-3 minutes on medium speed.
12. 12
    Add the powdered sugar and mix at low speed for about 1 minute. Then increase speed to medium and mix for 2-3 minutes until the frosting is very light and fluffy.
13. 13
    Refrigerate for 10-15mins before frosting the cake. This makes the frosting easier to use for piping.
14. 14
    Frost each cupcake with the frosting and garnish as desired.