- Preheat oven to 350 degrees F. Grease and lightly flour eighteen 2 1/2-inch muffin cups or line with paper bake cups. Set pans aside.
- In a very large bowl combine flour, granulated sugar, baking powder, salt, cinnamon, and cloves. Stir in bananas, eggs, oil, and vanilla just until combined. Fold in sweet potato and 1/2 cup of the pineapple. Divide batter evenly among muffin cups.
- Bake about 20 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans. Cool completely on racks.
- Spread Marshmallow-Cream Cheese Frosting on cupcakes. Sprinkle with toasted coconut. Top with the remaining pineapple just before serving.
From the Test Kitchen
To toast coconut, spread chips or flakes in a shallow baking pan. Bake in a preheated 350 degrees F oven for 5 to 7 minutes or just until golden, shaking the pan once or twice. Watch closely to prevent overbrowning.
Marshmallow-Cream Cheese Frosting
- In a large bowl beat cream cheese with an electric mixer on medium to high speed until fluffy. Add powdered sugar, marshmallow creme, and coconut flavoring. Beat on low speed until combined. Beat on high speed for 30 seconds.
Nutrition Facts (Hummingbird Cupcakes)
- Per serving:
- 306 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 4 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 26 mg chol. ,
- 139 mg sodium ,
- 55 g carb. ,
- 1 g fiber ,
- 39 g sugar ,
- 3 g pro.