CUPCAKES
2 3/4 cups all-purpose flour
2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 3/4 cups sugar
1 1/4 cups canola oil
3 eggs
2 tsp vanilla
1 1/2 cups mashed bananas (about 3 medium sized bananas)
1/2 cups crushed pineapple (juice not included)
1 cup pecans, toasted & coarsely chopped

1. Preheat your oven to 350°F and line two cupcake pans with cupcake liners.

2. In the bowl of an electric mixer, combine flour, salt, baking soda & cinnamon. In a large bowl, mix together the sugar, oil, eggs and vanilla. Whisk until everything is combined. Slowly add the sugar mixture into the flour mixture. Add the bananas, pineapple & pecans. Mix until incorporated. Divide batter between the cups. Bake for about 20 minutes, rotating pans halfway through.

FROSTING
3/4 cup butter, slightly softened
8 oz cream cheese
5 cups powdered sugar
2 tsp vanilla
2 tsp cinnamon
Half and half cream, enough to get the consistency you like

1. In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Slowly add the powdered sugar and mix until everything is combined. Add the vanilla and the cinnamon.