Classic Hummingbird Cupcakes

Instructions

• 1

  Place the banana, pineapple, vanilla, sugar, coconut, oil, eggs and salt in a bowl and whisk to combine.

• 2

  Sift the flour, baking powder and cinnamon over the wet ingredients and mix together.

• 3

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 325°F, for 35 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.

• 5

  Once preheated, place in the oven and cook for 35 minutes.

• 6

  The cupcakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.

  Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
• 7

  Stand in the pan for 5 minutes, then transfer to a wire rack to cool.

• 8

  Beat the butter and sugar until light and fluffy. Add the cream cheese and continue beating until fluffy. Add the lime zest and juice and beat to combine.

• 9

  Spread the cupcakes with frosting and top with coconut and lime zest.