Hummingbird Cupcakes

Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners. Set aside.

Whisk together flour, baking soda, salt, sugar & ground cinnamon in a large bowl.

Add eggs & oil, then stir with a spatula until dry ingredients are moistened.

Next, add the vanilla, pineapple, 1/2 cup chopped pecans, and bananas.

Stir until combined.

Fill prepared cupcake liners two-thirds full with batter.

Bake in the oven for 18-20 mins. Cool in pan on wire rack for 5 minutes.

Then, remove the cupcakes from the pan and cool directly on the wire rack for five more minutes.

Beat cream cheese & butter on medium speed until smooth. Gradually add powdered sugar on low speed until light & fluffy. Stir in vanilla & cinnamon.

Transfer frosting to a piping bag & frost the cupcakes. Garnish with chopped pecans.

Enjoy! For more recipes, visit:!